1 Gouda cheese (about 8 oz)
1 tbsp. milk
1 tbsp. dry white wine or apple juice
1 tsp. prepared mustard
2 drops red pepper sauce

Unwrap cheese; let stand at room temperature until softened. To form petals, make four 2 1/2" intersecting cuts in top of cheese ball. Be sure to cut completely through plastic casing. Carefully pull back each section of casing, curling point around finger. Scoop out cheese, leaving a 1/4" wall. Refrigerate shell.

Mash cheese with fork; blend in milk, wine, mustard and red pepper sauce. Fill shell with cheese mixture. Cover; refrigerate at least 3 hours. One hour before serving, remove cheese in shell from refrigerator to soften.

About 1 cup dip.