Preheat the oven to 350ºF.

In a small bowl, combine the butter, garlic, parsley, and salt. Set aside.

Use a sharp knife to cut the bread diagonally in rows about an inch apart. Don’t cut all the way through. Only go about ⅔ of the way through the loaf. Turn the loaf halfway, and repeat to form a crisscross (diamond) pattern. The bottom of the loaf should remain intact.

Using your fingers, gently loosen the bread pieces without breaking them apart from the bottom. Use a pastry brush to apply the butter mixture to the inside of the bread. Next take tiny bits of shredded cheese and stuff inside the openings.

Wrap the bread tightly in foil, place on a baking sheet, and bake for 20 minutes. After 20 minutes, unwrap the bread, and bake for an additional 5 to 10 minutes to crisp the outside.

Serve hot, and store any leftovers in an airtight container for up to 3 days.