In a large bowl, dissolve the brewer’s yeast in the warm milk together with the honey and let it rest for a few minutes, until a light foam forms on the surface. This step will help the leavening and will make the crescia soft and well developed.
In another bowl, beat the eggs with the salt and black pepper, then add the grated cheeses and mix well to combine the flavors.
Pour the flour into a large bowl or stand mixer and combine the yeast and milk mixture, then add the egg and cheese mix. Start kneading and, when the dough begins to form, incorporate the soft butter a little at a time. Knead the dough vigorously for at least 10-15 minutes, until you get an elastic, smooth and slightly sticky mass. If using a stand mixer, use the dough hook on medium speed.
Transfer the dough to a lightly greased bowl, cover it with a clean cloth and let it rise in a warm place for about 2-3 hours, until it doubles in volume.
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