For the spicy honey :

• 80 ml (1/3 cup) honey
• 5 ml (1 tsp) cider vinegar or white wine vinegar
• 1 small fresh red chili pepper, thinly sliced, or 2.5 ml (1/2 tsp) hot pepper flakes
• 1 pinch salt

For the grilled Le Populaire cheese :

• 45 ml (3 tbsp) olive oil
• 15 ml (1 tbsp) lemon juice
• 1 small garlic clove, grated or very finely chopped
• 2.5 ml (1/2 tsp) dried oregano
• 2.5 ml (1/2 tsp) sweet smoked paprika
• Freshly ground black pepper
• 1 package (340 g) Bergeron Le Populaire cheese, refrigerated (see note)
• Olive oil, for cooking

For the poutine

• 1 packet Bergeron poutine gravy mix
• 1 bag shoestring fries
• Bergeron Brins de Gouda cheese curds
• 1 to 2 small red chili peppers, thinly sliced, for garnish
• Chopped chives, to taste

For the spicy honey: In a glass jar, combine the honey, cider vinegar, chili pepper, and salt. Close the jar tightly and shake well. Set aside until serving.

For the grilled cheese: Prepare the marinade. In a shallow bowl, whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, and black pepper. Cut the Bergeron Le Populaire cheese into thick slices.

For the poutine: Prepare the fries according to the manufacturer’s instructions.

Prepare the Bergeron poutine gravy according to the package directions. Keep warm.

While the fries are cooking, brush a ridged skillet with olive oil and heat over medium-high heat. Spray both sides of the cheese slices with olive oil or brush with oil using a pastry brush. Place the slices side by side in the hot skillet. Grill for about 45 seconds, or until the slices are well marked, then turn them one at a time. Grill for 45 seconds and remove the skillet from the heat. Quickly remove the grilled cheese slices from the skillet and dip them in the marinade one at a time, then transfer to a plate. Pour the remaining marinade over the cheese and let rest.

To serve: Divide the hot fries among bowls or transfer to a large serving dish. Add the Bergeron Brins de Gouda cheese curds, then ladle the sauce over the
cheese. Garnish with the grilled Le Populaire cheese slices, a drizzle of spicy honey, chili pepper rounds, and chives. Serve immediately.

Note: Refrigerating Bergeron Le Populaire cheese firms
it up, which helps it hold its shape on the grill.