Combine all ingredients in a food processor*, except water, and pulse until you have small crumbs that look like sand. Add a little bit of water and continue to mix until a dough forms.
Transfer dough to a bowl and form a ball. If the dough is still is not staying together, add a little more water. The final ball of dough should be moist and easily stay together.
Wrap the dough in plastic wrap and place in the fridge for about fridge for about 1 hour. The dough should be very cold and firm in order to make cutting and transferring to the pan easier. Remove dough from fridge, unwrap and place it between two sheets of plastic wrap or wax paper. Roll out dough to about 1/8 inch.
Remove top sheet of plastic wrap or wax paper and cut dough into 1/2 inch squares. Or use a fun cookie cutter about the same size. Poke the center of each cracker with a toothpick.
Transfer squares (or shapes) to an ungreased pan lined with parchment.
Bake at 350º F for about 15 -30 minutes, depending how thickly you have cut them and the shape you have choose. When crackers are crispy and golden, remove from oven and allow to cool slightly. Store in an airtight container.
*if you do not have a food processor chop or grind cheese as small as you can before adding it to the other ingredients.