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Stuffed Gouda

1 small Gouda or Edam cheese, wax coating removed
1 to 2 tablespoons red wine or Worcestershire sauce
1 tablespoon Dijon-style mustard
Salt and freshly-ground pepper, to taste

Scoop out the cheese, leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the red wine or Worcestershire sauce, mustard, salt and pepper. Fill the shell with the cheese mixture. Serve with crackers or thin slices of French bread.

Serves 2.

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