In the bowl of a food processor, combine the cheese, flour, and salt and process for 10 to 15 seconds, until the mixture is finely ground.

Pulse in the butter until crumbly, then pulse in the water until the mixture just starts to come together.

Transfer to a bowl, then knead briefly, just until a dough is formed. Divide the dough in half, then cover with plastic wrap and refrigerate until chilled, about 1 hour.

When ready to bake, preheat the oven to 375°F (190°C) and have 2 baking sheets set aside.

On a piece of floured parchment paper big enough to fit into the baking sheet, roll out one half of the dough into roughly a 9x11-inch (23x28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares. Trim any jagged edges if you wish to have perfect squares. Transfer the paper with the dough to a baking sheet and spread the squares of dough evenly apart.

Using the flat end of a wooden skewer, poke a hole in the center of each square.

Bake for 12 - 15 minutes, until the crackers are puffed and golden brown. Let cool while you repeat with the remaining dough. I like to bake just one sheet at a time.

Store in an airtight container at room temperature for up to 1 week.