Combine the grated Queso de Bola (or sharp cheddar), flour, butter, and salt in a food processor. Process for 2 to 3 minutes. The mixture should have a coarse texture like that of sand.

Pour the ice water into the cheese mixture in the food processor.

Continue to pulse for 2 minutes or more until the dough becomes smooth and pliable. 

Remove the dough from the food processor. Shape into a round disc. Wrap the dough in plastic wrap. Refrigerate for at least 1 hour.

When ready to bake, preheat the oven to 350 F degrees. Prepare a large baking sheet of about 21 x 15 x 1 inches by lining it with parchment paper.

Take the dough out of the refrigerator, unwrap and lay out on a clean, dry surface of the counter. Sprinkle the surface with a little flour to work the dough.

Using a rolling pin, roll out the dough to about 1/4-inch in thickness.

With a pizza cutter or sharp knife, cut the dough into tiny squares about 3/4-inch each. Use the end of a chopstick to poke a hole in the center of each cracker square.

Place the squares on the baking sheet. Bake at 350 F for 15 to 17 minutes.

When cheese crackers are done, transfer them to another baking sheet and lay them flat, without overlapping. Let the crackers cool before storing.

Pack in airtight cookie tins or covered containers.

Cook's comment:  If Queso de Bola or edam cheese is not available, use any brand or variety of sharp cheddar. Do not use quick-melt or soft cheeses -- it does not yield good results for this recipe.