Using a serrated knife, cross-hatch the bread by slicing it at 3/4-inch intervals, making sure not to slice all the way through to the bottom crust. Turn the loaf 90 degrees and repeat, creating squares of bread that are still attached by the bottom crust. In a small saucepan, melt the butter with the garlic, salt, and parsley. With a pastry brush or just a spoon, butter the bread thoroughly, getting it in between the cuts and slices. Stuff the cheese in the nooks and crannies and bake until bread is crisp and cheese is melted, about 10-15 minutes.
