Preheat oven to 350˚F. Line a baking sheet with parchment paper or a silicone mat.

Remove the top of the sourdough boule, making the top about 1 inch thick. Remove the center of the bread boule, leave a thick edge inside. Roughly chop the interior bread into small pieces. Set aside for a moment.

Slice bread around the edge of the bowl, making slices spaced about 1 1/2 inches apart. Cut only 3/4 of the way down, not all the way through.

In a medium bowl, stir together cream cheese and 2 1/2 cups shredded Cache Valley® Colby & Monterey Jack cheese until combined. Stir in milk, garlic powder, rosemary, sage, hot sauce, black pepper, and cloves until combined.

Add the cheese mixture to the boule, then sprinkle the top with the remaining 1/4 cup Cache Valley Finely Shredded Colby & Monterrey Jack Cheese. Top with the top piece of bread.

Place on the baking sheet along with the roughly chopped bread pieces.

Bake for 20 to 25 minutes until warmed through and gooey. The bread pieces should be toasted as well.

Garnish with a little chopped rosemary and serve with toasted bread pieces.