Preheat oven at 220°C/430°F.
Slice the french stick, at about 2.5cm/1 inch apart but not all the way through. The slices should remain intact. Cut the french stick into two even halves, forming two shorter loaves.
Combine melted butter, salt, fresh parsley and garlic. Mix well.
Place the french sticks onto a sheet of foil paper, ensuring plenty of room along the edges.
Spoon about ½ teaspoon of garlic butter mixture into cut sides of bread, if you've got some leftovers, just go back and evenly distribute the butter into the incisions. (note 2)
Combine the shredded cheeses and generously stuff the cheeses into the incisions. About a small pinch of shredded cheese in each incision. The bread loaf will curl slightly, that's okay.
With the stuffed and buttered french sticks side by side, wrap the edges with excess foil paper. Leave the top exposed.
Bake on the middle shelf of the oven for 12 to 15 minutes until cheese starts to blister and bread crisp golden.
Serve immediately and enjoy!