When you hear "Grilled Cheese Taco," your mind may create an image of some strange grilled cheese-taco shell hybrid. This is not that. Instead, it's quite literally grilled cheese -- Mexican grilling cheese (similar to halloumi) to be exact -- inside a corn tortilla with traditional taco toppings. Sounds a lot better, huh?

The warm, softened cheese made for a fine taco filling, providing the main heft, while the avocado and salsa did most of the work on the flavor. It was a quick and easy taco that will be in my Cinco de Mayo party line-up right along with al pastor and skirt steak fajitas.

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Photo by Joshua Bousel

You think your small town has drama? Well, do they have battling ice cream trucks that have routinely attack one another -- verbally, physically, and legally? Unless you're one of the sixteen thousand in Gloversville, New York, probably not. And you should be thankful.

Between Scott and Joshua Malatino, the Frank Nitti of her ice-cream-vending spelling abomination, the Sno Kone Joe vendors have run into the law ten times since 2009—yes, over fighting in pizza parlors, and yes, over arguing with 14-year-old customers, but most of all, over territorial disputes with their sworn enemy, Mr. Ding-A-Ling (owned by Phillip Hollister).

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Photo by Adrian Zenz/Shutterstock

Man, isn't it so annoying when you try to butter your toast, only to have your slice ripped apart by the rock-hard dairy? Never again with this genius contraption from Japan, which grates butter like cheese at a restaurant. Fresh butter, madame?

Metex Japan's household and kitchen section sells this totally necessary item, the Easy Butter Former. Don't bother trying to spread butter in stick form: grate it like cheese directly onto that which needs buttering and let room temperature, gravity and dairy fairies do the rest.

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Photo by Metex

Lillet is a popular French aperitif -- an alcoholic beverage meant to be imbibed before a meal to stimulate your senses and rev-up your appetite. Lillet is classified as a fortified wine, so it is not only wine, but there is a spirit added to it as well (bonus!). Next time you make a trip to your local wine shop, try one of these instead of your usual Merlot: Lillet Blanc (the original), Lillet Rouge, Lillet Rosé, or Reserve Jean De Lillet 2009.

"What you end up with is a light, refreshing, fruity wine that's served chilled. In France it's generally served on ice with a slice of orange, lemon or lime, and we think that's just perfect. (But you can also drink it straight or mixed in a cocktail.)"

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Summer is coming, which means delicious frozen treats! Craving something fresh and unique? Try this feta frozen yogurt, topped with more traditional blood orange and mint granita.

Greek yogurt and Greek feta were meant to be friends, and served along with the Blood Orange and Mint Granita, it's an orgy of ingredient love. Too weird? Not for me...

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Photo by Food 52

The American craft beer scene is booming -- so where are the best towns to grab a pint? CNN rounds up the top 8, focusing on beer history, breweries, beer bars, and beer-centric events. Is your town on the list?

But not all cities are carbonated equal. Some have begun to take beer personally, innovating its craft and consumption and throwing festivals to honor the finest ales and lagers -- creating a blueprint for the rest of the country to follow. Still others have been doing this all along.

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Photo by CNN

Sure, pizza has always been popular, and for good reason -- it's delicious, super-customizable, shareable and portable. But in recent years, pizza has become even more en vogue, with 41% of Americans eating it once a week (up from 26%). So, what's making pizza so popular? Well, why do you like it?

Pizza is not only quick, easy, and relatively cheap, it’s also shareable (this group is incredibly social, seen in social media and many other ways) and endlessly customizable since you can always mix up the toppings. Supermarket experts have pointed out that millennials never want to eat the same thing twice, and pizza is brilliant in that you can eat it day after day and always be having something new.

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Photo by Getty Images

There's only one place in the United States that crafts the famous stinker known as Limburger -- and it's a pretty special place. The town of Monroe, Wisconsin is home to the Chalet Cheese Co-Op, where Myron Olson, master Limburger cheesemaker, does his job.

“It takes time, but it grows on you,” Olson says wryly, of the pungent, ammonia-like stench wafting through the plant, where huge vats of steaming curds eventually become blocks of Limburger. Employees then rub the fresh blocks by hand on aged pine boards coated in the prized 100-year-old bacteria that is recycled daily to ensure the flavor stays true. Visitors can’t tour the plant but there is a small store.

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Whether you're a newbie or seasoned taster of cheddar and guava paste, it's a pairing that's sure to knock your socks off. Its appearance is reminiscent of quince paste (membrillo), but its flavor is much sharper. Madame Fromage recommends any medium-sharp cheddar for this pairing.

Guava paste has a sour hook, just as cheddar often has a sour hook. That’s why the pairing makes star babies in your eyes. Sour and sour, plus sweet and sweet. It’s crazy crack.

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Photo by Madame Fromage

Annual Spring Day on the farm is an exciting event for both Rising Meadow Farm and Goat Lady Dairy of North Carolina. The farms open their doors to the public, and offer samples of cheese, education about animals, and more. Check out the fabulous snapshots of the event below.

Rising Meadow Farm and Goat Lady Dairy, neighboring working farms in Liberty, N.C. opened facilities for their annual Spring Farm Day. Folks were invited to explore both farms, meet the staff and animals, feel the fleece made from sheep, sample cheese and learn about sustainable agriculture.

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Photo by LYNN HEY/ News & Record