Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Bring the milk, salt, and oil to a boil.

Once boiling, transfer into a mixer and add in the tapioca flour in two parts until all blended well and gelatinous in texture.

Once texture is smooth, beat in the egg whites and last the cheeses.

Portion the mixture using an ice cream scoop. Drop by scoopful on the baking sheet.

Bake in oven for 25 minutes, until golden on the top and puffed.