It's time for rhubarb recipes, and here's a great one to start with, from Jassy Davis at Aol. Do I smell Sunday morning brunch?

Cheese blintzes are often served with jam, but I've paired them with a simple compote made from forced rhubarb. The warm winter delayed this year's harvest, but tender pink stems of forced rhubarb have finally hit the markets. Forced rhubarb is grown outside until the cold bites, then it's moved into dark sheds and quickly 'forced,' producing succulent stems with a sweet-sour flavour.

Both the rhubarb compote and the blintzes can be made ahead. You can assemble the parcels, store them in the fridge and then reheat them at gas mark 4/180°C/fan oven 160°C for 10–15 minutes. Brush them with a little melted butter before you bake them to get a good golden-brown colour

yumsugartv knows how to make us like them, and it's with this kind of video. Katie Sweeney takes us on a visit to The Grilled Cheese Truck in LA, where owners Dave and Michele give an important tutorial:

We went inside one of the country's most popular food trucks today, LA's Grilled Cheese Truck. There, owner Dave Danhi taught us how to make his bestseller, an amazing combination of cheddar cheese, pulled pork, macaroni and cheese, and caramelized onions. Watch it now to learn how it's done, then print the recipe and make it at home.

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Are you sick of regular old solid cheddar? Do you wish you could put a dollop of cheddar on top of your twice-baked potato without having to use a knife? You prayers have been answered, 'cause now there's spreadable cheddar from Alouette!

Alouette® Cheese introduces a new line of deliciously spreadable cheddar cheeses. Featuring a full body and fine robust flavor, the new spreadable flavors – Sharp Cheddar Cheese and Bacon Cheddar Cheese – are both perfect for serving as a snack or for entertaining guests.

Available in a convenient, ready-to-serve 6 oz. container, the creamy, savory cheddars can be served with crackers or pretzels, spread on a sandwich or slice of bread, or used to add great flavor to a traditional mac 'n cheese dish. The new cheddars are available in the deli section of supermarkets across the country and retail for $4.99.

Endless Simmer has once again posted their lineup of America's best new sandwiches (2012 edition) and, weirdly enough, cheese is featured in almost all ten of them! (Insert feigned surprised-face.) Beyond that (very important) fact, these sandwiches look friggin' awesome, and we should all attempt to make them at home, starting today:

10. The Noble Pig — Noble Pig Sandwiches, Austin TX

Michael Pollan's "Food Rules" talk gets animated as part of a film competition, and the artists have done a wonderful job punctuating his points. Here's a note from them, followed by the video itself:

Based on Michael Pollan's talk "Food Rules" given at the RSA, this animation was created in the context of the RSA/Nominet Trust film competition. Using a mixture of stop-motion and compositing, our aim and challenge was to convey the topic in a visually interesting way using a variety of different food products. We made a little table top set up at home and worked on this a little over three weeks.

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Artisanal is working hard for babies in need with their new fundraising campaign to benefit Smile Train :

Artisanal Brands, Inc. launched a yearlong campaign to work with Smile Train in its cure of clefts around the world. The campaign, “Say Cheese” . . . Share a Smile! was developed around the communal nature of Artisanal’s monthly cheese club that will now include a donation of $250 to Smile Train for every annual membership to the club. The monthly shipments from Artisanal consist of four handcrafted cave-aged cheeses weighing approximately two pounds, enough for eight people to share. The campaign was designed to generate twelve months of awareness about Smile Train among the club members and their own social networks.

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What better wine to pair with Cypress Grove's Purple Haze, than Purple Haze Wine? The answer is none, and here's a quick video from ifoodtv of Cypress Grove's Kris Ellenberg conducting a tasting of this very combination with Charity Winters:

Everyone knows that pimento cheese is a southern thing that northerners miss out on. Until now, that is. Palmetto Cheese - pimento cheese with soul, is debuting across the country and claims it's real, southern style pimento. I guess we'll be the judge of that:

Pimento cheese impostors, those products that resemble an orange goo, have been prevalent on store shelves in the northern states for some time now. Palmetto Cheese sets itself apart by using premium sharp cheddar cheese, Hellmann’s Mayonnaise and a unique production process that maintains the homemade texture. Palmetto Cheese’s spread beyond the South is due in part to tourists carrying the product back home with them and requesting the pimento cheese at their store.

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Get your cheese fix through this new show hosted by Australian fromager Alison Brien. Each episode takes place in a different epicenter of cheese, examples being Vermont's Jasper Hill Farm, Italy's Luigi Guffanti, or New York's Casellula Restaurant. Check it out:

Channel Cheese is a new web show that explores the flavours, places and faces of the world of cheese.

Hosted by cheesemonger and fromager Alison Brien, each episode features exclusive interviews and one-on-ones, coverage of some of the biggest cheese events in the world, and of course, delicious cheese.

Check out Episode 4, featuring a trip to Casellula restaurant in New York

For more episodes and info click here

The inconceivable is happening in France: McDonald's is using real AOC cheeses on their burgers. It's almost enough motivation to get me on a plane over there just to try it. Here's hoping that the next step for McDonald's will be Rogue River Blue and Pleasant Ridge Reserve on Big Macs throughout the US. For now, we'll have to watch enviously from across the pond as French burgers get all-star treatment. The question is, will McDonald's experience a boost in sales?