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Le Cendré with strawberries, watercress and prosciutto

Le Cendré with strawberries, watercress and prosciutto

4 portions


  • 155 g (5½ oz) Le Cendré cheese, cut into 20 small triangles
  • 500 ml (2 cups) strawberries, quartered
  • 750 ml (3 cups) watercress
  • 45 ml (3 tbsp.) olive oil
  • 15 ml (1 tbsp.) wine vinegar
  • 30 ml (2 tbsp.) parsley, chopped
  • 22 ml (1½ tbsp.) chives, chopped
  • 125 ml (½ cup) prosciutto, thinly sliced
  • Salt and freshly ground pepper


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  • In a large bowl, mix all of the ingredients except the cheese triangles. Add salt and pepper to taste. Top with cheese triangles and serve immediately.

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Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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