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Preheat the oven to 350 degrees. Line a baking pan with parchment and set aside.
In a large saucepan placed over medium-high heat, boil the milk, oil, and salt, whisking occasionally. Remove when you start to see large bubbles forming. Working quickly, stir in the tapioca flour. The dough will become VERY tacky and gummy. It will almost become gelatinous.
Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Turn mixing speed on low and gradually increase to medium. Beat the mixture for 2-3 minutes until it begins to become smooth. Add the grated cheeses and incorporate. Turn the mixing speed down to low and add the eggs one at a time, beat on medium for 2-3 minutes until a sticky, stretchy dough forms.
Using an ice cream scoop, create portions by dipping the scoop in water, scooping the batter and placing onto the prepared baking sheet. Place in the oven and bake for 25-30 minutes or until the tops and sides are lightly golden in color and the outsides are crisp (they may look a little greasy but that's just from the cheese, they won't be greasy when they cool).
Remove from the oven and allow to cool on the sheet for a few minutes before serving.