Shred entire 8 oz block of cheddar cheese using a food processor fitted with grater wheel (you can also grate it by hand then put it in the food processor bowl). Once grated, remove the grater wheel and switch to the steel blade attachment.
Add flour, salt, dry mustard and paprika in with shredded cheese and process continuously for 20–30 seconds, until it becomes a fine yellow powder. Add butter then pulse until it resembles fine crumbs.
Add water and pulse until dough comes together to form a ball. Wrap dough in plastic wrap, press into a thin flat disc and chill at least 30 minutes. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Roll out dough on a lightly floured cutting board or rolling mat until very thin—approximately ⅛" or less. Move the dough often and add flour as needed to prevent sticking. Sprinkle dough lightly with kosher salt and cut into desired shapes using a sharp knife, pizza cutter or ravioli cutter.
Transfer to the baking sheet and space very closely together—they don’t expand much. Poke a small hole in the center of each cracker using a toothpick. If dough becomes too soft to handle, transfer to refrigerator or freezer for 10–15 minutes. (This is where the portability of a rolling mat or cutting board really helps!)
Bake 14–17 minutes, until slightly puffed and edges become a darker shade. Remove from oven. The crackers will become crispier as they cool so, if you have the willpower, allow them to cool completely. Enjoy!
One Last Thing
When rolling out dough, do it on a cutting board or rolling mat for portability. If it starts to get too soft to handle, it’ll be easy to place it back in the fridge to chill again.