In a mixing bowl, combine the warm whole milk, yeast, and honey. Allow the mixture to sit for about 5-10 minutes until it's frothy.
Once the yeast mixture is ready, beat in the three large eggs until well combined.
In a separate bowl, whisk together 3 1/2 cups of all-purpose flour, kosher salt, grated garlic, and chopped Italian herbs.
Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms.
Fold in the shredded cheddar, mozzarella, and parmesan cheese into the dough.
Turn the dough out onto a floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, approximately 1-1.5 hours.
Once risen, punch down the dough to release any air bubbles, turn it out onto a floured surface, and shape it into a loaf.
Cover the shaped loaf with the kitchen towel again and let it rise for another 30-45 minutes until it puffs up.
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until it’s golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
Allow it to cool completely before slicing.
