Combine flour, salt and instant yeast in a large mixing bowl. Add lukewarm water to the dry ingredients and then stir very well, until it comes together and forms a "shaggy" mound of dough. Add grated cheese and chopped chives and stir well, to incorporate them into the dough.

Cover the bowl with plastic wrap; let the dough rest in a warm place (free from drafts) at room temperature for 8-12 hours. The dough should double in size.

Lay a large piece of parchment paper on a large baking sheet. The paper should be larger than the loaf on all sides. Lightly dust the paper with additional flour, then turn the dough out of the bowl onto the floured paper. Gently shape the dough into a round loaf, dusting with extra flour, if necessary, to prevent sticking. Cover the bread dough loosely with plastic wrap.

Place a Dutch oven (with oven-safe lid/handles) in the oven. Set the heat for 450℉. Once the oven reaches the temperature (450℉.), keep the Dutch oven in there for 30 more minutes before adding the bread.

Carefully pick up the parchment paper (with loaf) and place it into the VERY HOT DUTCH OVEN. Make sure all the parchment paper fits inside the Dutch oven and put the lid back on. Bake the bread at 450℉. for 30 minutes. After 30 minutes, remove the lid and continue baking 5 more minutes (uncovered).

Remove the pan from the oven. Carefully lift paper (and loaf) out of the hot pan and onto a wire rack to cool. Use a pastry brush to dust off any excess flour remaining on loaf. Cheddar Chive No-Knead Bread slices best when it has cooled a bit before cutting and serving. TIP: Try slicing it in thin slices, then cut each large piece in half for the most servings. Enjoy.