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Allow the butter to warm at room temp until it's soft enough to mash with a fork.
Mince the garlic. I just use a fine grater for this.
Add the garlic and salt into the softened butter and mix really well.
Use wax paper to wrap the butter and store it in the cooler. I like to spread the butter in a thin layer before I wrap it so it comes to room temp faster at camp.
Take the butter out of the cooler and let it warm up so it's spreadable.
Start heating your briquettes in a chimney starter. You'll need roughly 22-25 briquettes.
Make horizontal slices in your bread, but don't slice all the way through to the bottom. The loaf should still hold itself together.
Spread one side of each bread slice liberally with the garlic butter you made at home.
Fill each slice up with lots of shredded cheese.
Lastly, slice the bread vertically (but not all the way through to the bottom), to create bite-sized bread squares.
Line your dutch oven with parchment paper for easy cleanup and carefully place your cheese bread inside. Cover with the lid.
Use briquettes on the top and bottom to heat the dutch oven to 425°F. Cook for 15 minutes or until the cheese is fully melted.
Remove the heat from the dutch oven and sprinkle the bread with chopped parsley or basil. Enjoy!