Preheat oven to 350℉.
Mix the shredded cheese, discard, melted butter, and flour together until a soft dough forms.
Split dough into fourths.
Take a fourth at a time and roll dough as thin as you can (about 1/8th of an inch or thinner) between two pieces of parchment paper. If the dough is too thick the crackers won't be crunchy.
Using either a cookie cutter or knife cut into small squares.
Transfer squares to a cookie sheet lined with parchment paper. Be sure to leave some space beween each cracker. Then use a toothpick to make a small hole in the middle of each cracker.
Sprinkle the crackers with salt.
Bake for 15-20 minutes. The time depends on how thin you were able to roll them. Start keeping an eye at the 15 minute mark as they can burn quickly once done.
Take out and let sit on the tray for a little before removing them to a cooling rack. I simple move the parchement paper with the crackers onto the rack.
These crackers will crisp up a little more while they cool. But slight soft, warm crackers right out of the oven are so tasty.
Once cooled store in a container with a lid They taste best eaten within a few days.
