Place grated cheese, flour, salt, and pepper in the bowl of a food processor. Pulse several times to combine.

Spread chunks of butter over the flour mixture. Pulse until the butter is cut in and the mixture looks like a crumbly meal.

While pulsing, add ice water until the dough comes together in a ball and rides on the blade.

Place dough on a lightly-floured work surface and shape into a square log about 12 inches long. Wrap and refrigerate overnight.

Preheat oven to 350°F. Line two baking sheets with parchment or silicone baking mats.

Slice dough into squares about 1/8-inch thick and place on sheets, separated by about 1/2-inch.

Bake for 20-23 minutes or a light golden brown, rotating the sheets from top to bottom and front to back halfway through.

Allow crackers to cool on sheets for 5 to 10 minutes before placing on a rack to cool completely.