Place all ingredients except milk and coarse salt into a food processor. Pulse until the mixture turns into crumbs. Slowly add liquid a little at a time until dough forms a ball.
Divid dough in half and shape into a round disc. Wrap in plastic wrap and place in the fridge for 30 minutes to chill.
After dough has chilled preheat oven to 375 degrees F.
Roll out one disc of dough on a lightly floured surface to 1/8" thickness. You want them very thin as the dough expands when it cooks. Use a pastry wheel or knife to cut into 1" squares. Transfer squares to a baking sheet lined with parchment paper or a silpat mat. Use a toothpick to poke a hole in the center of each cheese square. Make the hole a decent size by wiggling the toothpick in a circle.
Sprinkle with coarse salt and bake for 10-15 minutes or until edges are lightly browned.
Remove from oven and cool on a rack. Store in a glass container (with a lid) at room temperature for up to 2 weeks.