Line a half-sheet rimmed baking tray with parchment. Set aside.

In a large mixing bowl, combine flour, 70 grams (1/2 cup) rolled oats, cream of tartar, baking soda, kosher salt, and black pepper.

Add the cubed butter to the bowl. Use your hands to rub it into the flour mixture, until it resembles coarse breadcrumbs.

Add the buttermilk and chopped herbs, and use a bench scraper to combine until a soft dough forms.

Add the cubed cheese. With your hands, gently knead the cheese into the dough.

Form the dough into a ball and roll in oats until completely coated.

Place on prepared tray. Use a serrated knife, kitchen scissors, or a bread lame to slice an “X” into the top of the dough.

Bake at 200° C / 390° F for 40 minutes, or until loaf is golden brown and cheese is bubbly.

Cool on a wire rack.

Slice with a serrated knife. Serve warm or at room temperature.