Preheat the oven to 325* F, and line a cookie sheet with parchment paper or a silicone mat.
In a medium bowl, combine the room temperature butter and the grated cheese. It’s best if the cheese isn’t too cold and right out of the fridge. It’s okay to let it rest on the counter for a while before mixing.
Beat the cheese and butter together with an electric mixer on MEDIUM speed until light and fluffy almost like whipped cream, about 10 minutes.
Next, add the salt and spices. Beat in well.
Next, beat in the flour until just combined—do not over mix.
Scoop out 20 balls of dough, roll them into balls, and flatten slightly on a cookie sheet.
Bake for 15 minutes, and check on them—it’s okay if the edges of the crackers start to turn golden brown and melt slightly, but don’t take it too far.
Remove from the pan immediately, let cool, and serve.
Leftovers keep for 3 days in an air-tight container at room temperature.