Grate the cheese and dice the butter into small pieces. Place the shredded cheese, butter, salt, freshly cracked black pepper, to taste in the food processor and pulse for a few seconds until the mixture comes together. Add the flours one at a time, processing until the mixture becomes crumbly. Pour in the cold water and process until a large dough ball forms. The dough should be soft.
Split the dough into two balls, flatten it into disks, and wrap the disks separately with plastic wrap. Place into the refrigerator for at least an hour.
Preheat the oven to 375 degrees. Roll out the dough until it’s thin but not paper-thin, about 1/8-inch thick. If they are cut too thick, the crackers will be less crispy and more bread-like. If they are cut too thin, they will burn. Use a cookie cutter to make your crackers.
Place the cutouts on a baking sheet lined with a silpat mat and repeat with the second disk of dough.
Place into the oven and bake for 10-12 minutes or until puffed and golden brown. Keep in an airtight container for 2-3 days, although they are best when fresh. Re-crisp in the oven or toaster oven if desired. Enjoy.