Preheat oven to 350F
In a medium pan, sauté garlic in butter for 2 minutes over medium heat.
Add oregano, rosemary, and parsley, stir and remove from heat to cool slightly.
Cut the bread on the diagonal into 1 inch diamonds. Do not cut all the way through the bread, just to the bottom of the loaf so it will hold together.
Stir in peso to butter herb mixture.
Pry open each area of the bread spooning butter mixture through out each slice of the bread. Continue until all butter is used.
Stuff shredded cheese into each crack of the bread.
Place the loaf in aluminum foil closing tightly creating a tent on the top so the melted cheese does not stick. I found it was easier to spray the foil with Pam so it does not stick after it is melted.
Bake in oven for 15 minutes, until cheese is mostly melted.
Unwrap foil and bake 5 more minutes
Serve immediately with plenty of napkins.