In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top.

Add the eggs, 3 ½ cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes.

If the dough is still sticky, add the additional ½ cup flour, adding more as needed until the dough is smooth to touch.

Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

In a bowl, combine the cheeses, herbs, and garlic.

Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches.

Sprinkle the cheese mix evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go.

When you reach the edge, pinch along the edge to seal.

Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact.

Turn the halves out to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.

Coil the dough into a circle. Carefully transfer to a parchment-lined baking sheet.

Cover and let sit 15 minutes.

Preheat the oven to 350° F.

Bake the bread for 30-35 minutes, until the top is golden brown.

Slice and serve warm.