Preheat the oven:

• Heat the oven to 325ºF (170ºC).

Prepare the dough:

• In a food processor or blender, combine the cheese, flour, paprika, turmeric, and salt. Blend until completely combined.

• Add the butter and pulse until crumbs form.

• Add the milk and pulse again until a crumbly dough forms.

• Turn the dough out onto a lightly floured surface. Divide it into two equal portions.

Roll out the dough:

• Roll out each portion of dough into a thin rectangle about 1/16” (1.5mm) thick.

• Cut the dough into 1” (2.5cm) squares using a knife, pizza cutter, or pastry cutter with a beveled edge for the classic fluted edges.

• Gather any scraps, reroll, and cut into squares.

Prepare for baking:

• Line two baking sheets with parchment paper or Silpat mats.

• Use a metal spatula to transfer the crackers to the baking sheets.

• Use the flat end of a skewer to poke a hole in the center of each square. Sprinkle with additional salt.

Bake the crackers:

• Bake the crackers until golden brown on the bottom, about 17 to 20 minutes.

• Begin checking at 17 minutes and remove any crackers that are golden on the bottom while the others finish baking.

Cool and store:

• Let the crackers cool completely before serving.

• Store in an airtight container for up to 1 week.