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In a large bowl add flour, salt, instant yeast and warm water. Stir with a wooden spoon or a stiff silicone spatula until a soft, shaggy dough forms.
Stir in 2 cups of the shredded cheese and mix until a dough ball forms.
Cover bowl and let rise in a warm spot for 2-3 hours or until it doubles.
During the last 15 minutes of the bulk proofing, preheat the oven to 450°F with a lidded Dutch oven or cast iron pot inside the oven.
Flour a smooth surface or counter. Turn out the dough onto the surface and quickly fold all 4 corners into the center using floured hands.
Cover the bowl with a lid, clean kitchen towel or piece of plastic wrap and let the dough rise an additional 15-30 minutes.
If you are going to score it, place the parchment on the countertop, slice a long line through the center of the loaf.
Carefully remove the hot pot from the oven. Remove the lid and set it aside. Use the parchment paper to transfer the cheese bread dough to the pot.
Sprinkle reserved cheese on top of bread and place the lid back on the pot.
Return the pot to the oven and bake covered for 30 minutes. After 30 minutes, remove the lid and continue baking 15 minutes until the bread is golden brown and the cheese is bubbly and browning on the edges.
Let cool before slicing.