You can freeze the wrapped dough instead of refrigerating it in step 2. Freeze up to 3 months. Thaw in the refrigerator and bring to room temperature for 10 minutes before continuing with the recipe. | Instead of classic yellow cheddar, white cheddar is a wonderful substitute. In fact, any medium-hard cheese is great. Avoid soft cheeses. | Feel free to halve this recipe to yield less crackers or double the recipe for more. The original recipe (which is half of this one) calls for 1 teaspoon of cornstarch, but I found 2 teaspoons made the crackers too soft. I reduced the double recipe to 1 and 1/2 teaspoons. | Store leftover crackers at room temperature for up to 1 week. If tightly sealed, they’ll lose their crunch. Feel free to keep the lid slightly ajar to maintain some crunchiness. | A blender should work or you can use a pastry cutter and make the dough by hand.