Crumble the Cotswold cheese into small pieces and add to the bowl of a food processor.
Pull the leaves off the rosemary and chop, and chop the chives. Add both to the food processor bowl.
Add the flour, salt, and butter to the bowl.
With the food processor running, add the water 1 tablespoon at a time until the mixture forms into a soft dough that holds together. You may not use all the water.
Turn the dough out on a piece of plastic wrap, then wrap and place in the refrigerator for 30 minutes.
Preheat the oven to 400° F. Prepare 2 baking sheets with parchment paper or a silicone baking mat.
On a floured surface, roll the dough to ⅛" thick, then cut into desired shapes. I used a 2" round cookie cutter.
Transfer the cracker rounds on the baking sheet using a thin spatula, then sprinkle with additional sea salt. This just takes a small amount of salt.
Bake for 13-15 minutes, until the crackers are golden brown. Remove from the oven and let cool on the baking sheets.
Once the crackers are cooled place in an airtight container for one week.