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Preheat the oven to 375 °F.
Melt the butter in a small saucepan over medium heat. Mix in the garlic and parsley, then remove from heat.
Cut a 1-inch cross-hatch pattern across the bread. Start by slicing the bread from top to bottom on a diagonal. Do not cut all the way through! Rotate the bread 90 degrees and cut the same way again. This second cut will create a perpendicular intersection, forming individual pieces of bread to pull out and eat later.
Use your fingers to bend and fan out the bread a little while brushing the garlic butter thoroughly through all the cuts. Get into every crack and coat the sides well with butter.
Combine the cheeses together, then stuff all those same cracks with the cheese. Brush the top with any remaining butter. Garnish the cheese with additional parsley.
Wrap the loaf in 1-2 sheets of foil, depending on how big it is. Bake for 30 minutes.
Remove from the oven to unwrap it and then return to bake for another 10 minutes, until the cheese is completely melted. Serve immediately.