2 Cups shredded Comte or Gruyere Cheese

1/2 Cups grated parmesan cheese

6 Tablespoons unsalted butter

1 Cups all purpose flour

1 Pinch cayenne pepper

3 Tablespoons chopped  fresh chives

1 Dash course sea salt

In a food processor combine the comte and parmesan butter, flour and cayenne. Process until well combined and crumbly. 40-60 seconds. Transfer the mixture to a piece plastic wrap and shape into a log about 2 inches in diameter and 6-7 inches in length. Roll the log in the plastic wrap patting it as you work so that it forms a smooth evan shape. refrigerate for at least one hour or up to overnight. preheat oven to 350 degrees. unwrap the dough and slice into rounds about 1/4 inch thick. arrange on 2 ungreased baking sheets. Sprinkle with chives and sea salt. bake the crackers 1 sheet at a time, until they are golden brown 10-15 minutes rotating the pan from the back to front halfway through the baking process. For crisper crackers bake for up to 3 minutes longer. Makes 24-28 crackers