1 (8 oz.) Gouda cheese
1 tbsp. milk
1 tbsp. dry white wine
1 tbsp. mustard
2 drops red pepper sauce

Unwrap cheese; let stand at room temperature until softened. Form petals by cutting 2 1/2 inch intersecting cuts in top of cheese. Scoop out cheese, leaving a 1/4 inch wall. Refrigerate. Mash cheese with fork; blend in milk, wine, mustard, and pepper sauce. Fill shell with cheese mixture. Cover; refrigerate at least 3 hours.