In a large bowl let cream cheese, Gouda, and butter stand at room temperature for 30 minutes.
Add milk and Worcestershire sauce to cheese mixture. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and 2 tbsp of dry dill and 2 tbsp of fresh snipped dill. Cover and chill for 4 to 24 hours.
Take your green olives and remove the center pimiento pit with a toothpick and add your almond.
Shape cheese mixture into a small balls rolling in the olive/nut combo into the center and let stand 15 minutes.
Roll each cheese ball in the fresh dill, covering the outside of each cheese ball.
Add cut cocktail forks or decorative toothpicks. Refrigerate until ready to serve.