Preheat oven to 200°C.
Prepare a non-stick muffin baking tray (for 12 pieces).
Combine the milk, butter and salt in a medium-sized pot and bring to a rolling boil.
Remove the pot from the heat and add in the tapioca flour until thoroughly combined. Use a spoon to help with this process. The mixture will turn into a gelatinous and sticky dough and you might want to start mixing the dough with your hands to manage the process. You might think it's too much tapioca starch for the amount of liquid, but it will all come together well in the end, just keep mixing and folding.
Add in the eggs one by one until evenly combined. Again, you might find that this is best done by mixing by hand.
Mix in the grated cheese.
Fill each muffin cup up to about three quarters full and try to even the top. Lightly oil your hands to do this - it'll help to keep the sticky tapioca dough in check.
Bake the tapioca puffs until golden brown, about 20 minutes.