1 1/2 cups smoked gouda cheese, grated

3/4 cups sharp cheddar cheese, grated.

1 1/4 cups flour

1 tablespoon Cherry Pepper Spread, drained

1 stick unsalted butter, cut into 1/2 inch dice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Using a medium size grate, grate both types of cheese into a bowl and mix to combine.

In a stand mixer, combine the grated cheese, butter, salt & pepper. Using the paddle attachment, set the mixer on low speed and mix until the butter is coarsely chopped and mixture forms small clumps. Add the Cherry Pepper Spread and mix for an additional 30 seconds. Add the flour and mix until large moist clumps form.

Turn the dough on a work surface and knead gently until the dough comes together. Divide the dough in half and press each into disks. Put the disks onto a sheet of wax paper and roll out the disks to about 1/4 inch thick. Cover with an additional sheet of wax paper and slide the wax paper covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.

Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper. Working with one piece of the dough at a time, peel off the top sheet of wax paper. Using a 1/2-inch round cookie cutter, stamp out the crackers as close together as possible. Place crackers 1 inch apart on the prepared baking sheets.

Bake the crackers for about 20 minutes until they are lightly browned. Halfway through the baking, rotate cookie sheets from top to bottom to allow the cookies to cook evenly. Remove from the oven and let cool for 5 minutes. Transfer to cooling racks.