2 cups shredded cheese
1 cup grated Parmesan cheese
1/2 cup butter
In a bowl, combine cheeses and butter. Mix until mixture forms a ball. Roll into a 1-1/2″ cylinder; wrap in waxed paper and store in the refrigerator for 30 minutes until firm. Using a sharp knife, slice cylinder into 1/8″-1/4″ segments and place 3″ apart on ungreased cookie sheet. Bake in 400 degree oven for 6 minutes. Let rest for a minute or two on the pan if too difficult to move. Cool on a rack. Store in a bag on the counter.
Makes roughly 36-48 crackers.
Nutritional Information 1/6th recipe: Calories: 317, Carb: 1, Fiber: 0, Net Carb: 1, Protein: 14, Fat: 29