Serra da Fragas

Mature Goat's Cheese with Red Onion Compote

Queijo de Cabra Curado com Compota de Cebola Roxa


9 slices of Serra das Fragas mature cheese

3 medium red onions

1 tablespoon of olive oil

150ml of Port Wine

Flor de sal  to taste


Cut the onions into very thin half-moon shapes. Sauté the onions in the olive oil until translucent. Add the Port Wine and let it boil. Lower the temperature and reduce the wine to 1/3. Remove from the heat and leave to cool.

Place a small portion on each slice of mature cheese. Finish with sea salt and garnish with mint.



Courtesy of Chef Nuno Inverneiro





Mature Goat's Cheese with Red Onion Compote