Instructions: Combine the cheese, butter and garlic in bowl of food processor. Pulse until creamy. Add flours and salt, processing until mixture just forms ball; it will look like pie dough. Divide in half. Form each half into a 2 1/2 inch diameter cylinder and wrap in plastic. Refrigerate 4 hours to overnight. Can be made 3 days ahead and kept refrigerated.

Preheat the oven to 350 degrees. Line large baking sheet with parchment. With sharp knife, slice each cylinder into 1/4 inch thick slices and place on baking sheet 1 inch apart. Prick top of each cracker twice with tines of a fork, forming an X design. Bake in center of oven 15 to 20 minutes, until golden around edges (tops will stay pale). Remove from baking sheet with metal spatula and cool on rack. Store in an airtight container.

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