In a bowl, mix together shredded white cheddar cheese, softened unsalted butter, granulated sugar, fresh rosemary, black pepper, and sea salt. Beat with an electric mixer until creamy, about 2 minutes.

Gradually add all-purpose flour to the mixture, stirring until the dough is fully combined and forms a cohesive ball.

Transfer the dough to a clean surface, shape it into an 8-inch log, wrap in plastic wrap, and chill for 30-45 minutes.

While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Remove the chilled log from the refrigerator and slice it into 1/4-inch thick discs. Space them about 1 inch apart on the prepared baking sheet.

Place the baking sheet in the oven and bake for 15 minutes or until the cookies turn golden. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.