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Preheat oven to 400°.
In a mixing bowl, stir the dry ingredients and then cut in the butter to resemble the consistency
of cornmeal.
Blend in the cheeses with a fork until well blended.
Shape into 1 1/2 to 2 inch rolls.
Chill for 30-40 minutes in the refrigerator and then slice each roll into slices approximately
1/4 inch thick.
Bake on an ungreased cookie sheet for approximately 10 minutes.
Remove from cookie sheet and let cool.
Store the cooled crackers in an airtight container.
Freezes well.
*These crackers can be made crispier by slicing them thinner before baking.
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