Preheat your grill to 300°F.
In a bowl, combine the garlic, dill, parsley and butter. Add ¼ cup of the shredded cheese.
Slice the loaf in half, then set the cut side down and slice the loaf into 6 to 8 sections, but don’t cut all the way through.
Butter both sides of the bread in between each slice, then cram those spaces full of cheese. Top the bread with the remaining cheese, if there is any, and the green onion.
Bake over indirect heat for 5 to 10 minutes, or until all of the cheese has melted.
Serve when it is cool enough to touch.