Preheat oven to 375°F. Line a sheet pan with aluminum foil.
Place your loaf of bread onto the foil-lined sheet pan. Using a sharp serrated knife slice 1-inch slices on the diagonal, then rotate and repeat. You will be making a ‘grid’ pattern. Make sure that you do not cut all the way through to the bottom of your loaf. You want to slice down until ¼ inch is kept uncut from the bottom.
Gently open up your bread loaf so that it resembles a “bloomed” flower. This will allow all the butter and cheesy goodness to get into all the crevices of the loaf.
In a small bowl, place your melted butter, minced garlic, Italian seasoning, rosemary, and one tablespoon of your fresh chopped parsley. Stir until all the spices are incorporated.
Brush the butter mixture onto the loaf of sliced bread, making sure you get the butter into all the open crevices.
Gently stuff the shredded cheese into all the open crevices of the bread, not packing it too tightly, and making sure that some of the cheese is sprinkled onto the top.
Lightly tent your stuffed loaf with a piece of aluminum foil that you have gently sprayed with cooking spray so that the cheese does not stick.
Bake your cheesy pull-apart bread for 10 minutes covered, then remove the foil and continue to bake for an additional 15 minutes or until the cheese is melty and the bread is lightly golden.
Garnish your bread with the remaining 1 tablespoon chopped fresh parsley. Place on a platter and serve.