Preheat oven to 350˚F/180˚C.

Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.

Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.

Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.

Roll out dough to ⅛ of an inch, pinching the cracks on the ends.

Cut into 1 inch x 1 inch squares and pierce a hole in the middle of each square for ventilation during baking.

Place the separated crackers on a parchment paper-lined baking sheet. Bake for 13 minutes, or until golden brown.