1½ cups Extra Sharp Cheddar Cheese, shredded
¾ cup All Pupose Flour
¼ cup Butter, unsalted (cut into 4 pieces & soft)
½ tsp Kosher Salt
¼ tsp Crushed red pepper
1 Tbsp Half and Half
Combine first 5 ingredients in a food processor, pulse in 5 second intervals until mixture resembles coarse crumbs. Add half and half & process 10 seconds or until dough forms a ball. Turn dough out onto a well floured surface & roll (about 1/8" thick) into an 8x10 inch rectangle pan. Cut dough with a sharp knife into 1/4 to 1/2 wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets. Bake at 350 degrees F. for 12 mins or until ends are slightly browned. Cool on baking sheets on a wire rack 30 mins. Break into desired lengths. To make cheese rounds, cut with a 1 1/2 round cutter. Can freeze for up to 3 months. Let thaw at room temperature 30 mins before serving.