Fromagerie l'Ancêtre Bread stuffed with L’Ancêtre cheese and pancetta

6	thick slices of pancetta
1	loaf rustic bread around 600 to 700 g (around 1 1/3 lb to 1 1/2 lb)
4	green onions, chopped
60 ml (1/4 cup)	chopped parsley
15 ml (1 tbsp)	chopped thyme
15 ml (1 tbsp)	chopped garlic
60 ml (1/4 cup)	melted butter
	Pepper to taste
500 ml (2 cups)	grated Fromagerie L’Ancêtre organic half-salt cheddar

Recipe created by Pratico-Pratiques.

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Preheat the oven to 180 °C (350 °F).
Cook the slices of pancetta in a big frying pan for 10 to 12 minutes on medium, turning them over occasionally until they are crisp. Blot them with paper towel and cut up into pieces.
Cut a grid into the bread without slicing to the bottom of the loaf.
Mix together in a bowl the pancetta, green onions, parsley, thyme, garlic and melted butter. Add pepper.
Divide this herb mixture into the slits in the bread, stuffing it in as deeply as possible. Sprinkle with cheddar.
Place the bread on a baking sheet lined with parchment paper. Bake in oven for 20 to 25 minutes.

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