Place the butter, sharp cheddar, and pecorino romano cheese into a stand mixer. Mix on medium/high speed for 5-6 minutes until smooth and well combined.

In a separate bowl, add 1 teaspoon of salt to the flour and whisk thoroughly. Gradually pour this flour mixture into the cheese mixture while mixing on low speed until it forms a dry crumble.

Once the flour is fully added, slowly incorporate the cold water by the teaspoon until a dough forms that holds together but is not sticky.

Divide the dough into two balls and flatten them into disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

Remove the dough from the fridge and preheat your oven to 375ºF.

On a piece of parchment paper, roll the dough into a large rectangle that is less than ⅛ inch thick.

Sprinkle your choice of seasoning over the cracker dough and use a rolling pin to gently press the seasoning into the dough.

Use a pizza cutter or pastry cutter to measure out 1-inch wide and 7-8-inch long crackers.

Transfer the parchment paper with the cut crackers onto a large baking sheet.

Place the baking sheet in the freezer for 15-20 minutes.

Bake the crackers at 375ºF for 15-17 minutes or until they’re golden brown and crispy.

Once out of the oven, carefully transfer the parchment paper with the crackers to a cooling rack.