Start by making the cracker dough. Cream the butter in the bowl of a stand mixer with the paddle attachment. If you aren’t using a stand mixer, wait until the butter has softened an use a wooden spoon to mix.
Next, add in the white cheddar, thyme, salt and mix until incorporated. Then add the flour and mix until the dough is almost forming. You will know when you can press the crumbles together and they stick. If your dough is too dry, add 1 teaspoon of water until it starts to incorporate.
Dust a cold surface to work on and dump out all of the dough. Press it together until you have a ball and start to roll it into a log. Depending on the size of your log will determine how many crackers you make. I made mine into an 8 inch log.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes, up to four days.
Preheat the oven to 350 degrees F.
Take the dough out and slice into 1/2 inch rounds. Place on a parchment lined baking sheet and bake the crackers until golden and crisp. About 22 minutes.