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Cube cheese into 1/4 inch pieces.
Place in a food process with cold butter and pulse until everything is the size of small
peas.
In a small bowl, stir flour with cornmeal, salt, chili powder, cayenne pepper and mustard
until blended.
Add this to the mixture in the food processor, pulse until blended.
Sprinkle water evenly over the mixture in the processor, pulse until the dough begins to form
into a ball.
Shape the dough into 8 inch disks.
Wrap in plastic wrap and refrigerate until firm enough to roll, approximately 30 minutes.
On
a floured surface, roll dough to 1/4 inch thick.
Cut with 2 inch round cookie cutter and transfer to an ungreased baking sheet.
Poke each with a fork.
Sprinkle with cayenne pepper.
Bake for 10-12 minutes or until crisp.
*For a crispier cracker, roll dough to 1/8 inch thick.
Transfer to a rack to cool.
Store in an airtight container.
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