Put butter and flour in a bowl and work until a sandy mixture, then add also eggs, parmesan and emmental, salt (a little, because the cheeses are tasty) and if you want pepper (in my opinion it is very good).
Work until you get a homogeneous dough, then wrap with plastic wrap and let it rest in the fridge for at least 30 minutes.
After half an hour, take the dough again and roll it out in a fairly thin sheet (about 3 mm), trying to shape it into a circle shape.
Make about 12 wedges, then cut them into 2 or 3 parts to obtain your slices of cheese.
Place the wedges on a baking sheet lined with parchment paper and make some holes of a couple of different sizes (you can use a straw and a cap, for example), in order to simulate the typical holes of the Emmental.
Bake in a preheated convection oven at 190 ° C for about 12-15 minutes or until golden brown.
Emmental crackers are ready let them at least cool before serving them, or better still serve them cold, so that they become crispy beautiful.
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