Line a half-sheet rimmed baking tray with parchment. Preheat oven to 390° F (200° C).

In a large mixing bowl, whisk all purpose flour, rolled oats, cream of tartar, baking soda, kosher salt, and cracked black pepper.

Add the cubed butter to the bowl. With your hands, rub it into the dry ingredients until the mixture resembles coarse breadcrumbs.

With a bench scraper, work in the buttermilk and chopped herbs until a soft dough forms.

With your hands or a bench scraper, gently knead the cubed cheese into the dough. Dough will feel wet and sticky.

Form a loose ball. Scatter rolled oats over countertop and roll dough until completely coated.

Arrange on prepared tray and pat into a 6-inch round loaf. With a serrated knife, kitchen scissors, or a bread lame, slice an “X” into the top of the dough. With your fingertips, press down gently to increase the size of the opening.

Bake in preheated oven for 40-45 minutes, or until bubbly and golden brown.

Cool completely on wire rack.

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

Wrap leftover soda bread in foil. Store at room temperature for up to 2 days.