Preheat oven to 450F. Grease mini muffin pan(s) with oil or nonstick cooking spray.In a large bowl, whisk together the flour, salt, white pepper and parsley. In a large measuring cup, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don’t worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 tablespoons each). Place about 1/2 teaspoon crumbled cheese in the center of each filled cup.
Bake for 10 minutes. Do not open the oven door during this time.
Reduce the oven temperature to 350F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.