Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

In a bowl, combine the melted butter with the olive oil, garlic, onion, mustard, chili, parsley, and salt and pepper to taste.

Slice the bread, but don’t cut it all the way through to the base, so the slices remain attached at the bottom. Next slice lengthwise, again not all the way through, to get small diamond-shaped pieces.

With a spoon, pour the seasoned butter between the slices and over the bread.

Working carefully, fill the cuts evenly with shredded cheese, so that the whole loaf is full of cheese but still retains its shape.

Wrap the loaf well in aluminum foil and bake for 15–20 minutes. Remove from the oven and unwrap the top half of the bread. Return to the oven so the cheese turns golden and bubbly, about five to eightminutes more. Serve hot, straight from the oven, on a wooden surface or a nice serving platter.