1. Peel the orange using a thin peeler. Boil port over high heat along with the cloves and orange juice and reduce to half.
2. Add the sugar and let it bubble for another 5-7 minutes. Add the peeled onions boil until tender.
3. Remove a Castello® Double Crème White from refrigerator 30 mins before serving.
4. Place cheese on a plate and pour over a little port syrup with onions to the side.