Users/NathanHenderson

Nathan Henderson is a 28 year old guy, born and raised in Rochester. From 2001 to 2008 he was employed by Apple Inc., but is now moving on to more exciting projects with his good pal RufoSanchez.

Nathan is into gadgets, hi-def anything, digital photography, video games, quality beers, inexpensive-yet-highly-rated wines, ranting about technology/usability/design to anyone who will listen, online deal hunting, exciting & new culinary exploits (most recently: Braising), his enormous backlog of unread books, listening to and creating music, Ruby and Rails, The Elements of Style, and renting movies from Netflix.

Kerrygold Vintage Dubliner has been Nathan's favorite cheese for a few years now; it's sharp and full-flavored like cheddar, but with a more balanced and buttery character. It slices incredibly well. You should try it on Rosemary & Olive Oil Triscuits with a bit of Abruzzese sausage & heirloom tomatoes. mmmmm. (All of the aforementioned can be found at your local Wegmans).

A close second would be Cahill's Irish Porter Cheese (thanks KimBee!). Sharp, creamy, with just a hint of bitterness from the Guinness (yes, actual Guinness) added to it. It may look a little weird, but trust me, it's delicious (but not easy to slice).

If all else fails, you can't go wrong with a good cave-aged Gruyere, Beemster XO (an aged Dutch cheese), an English Stilton w/ Apricot, or Denhay English Farmhouse Cheddar. Now go forth and enjoy some fine cheeses!

Hey, cheese is very important stuff. According to the all-knowing world brain, "Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is lighter, more compact, and has a longer shelf life than the milk from which it is made."

You can learn a lot about a person from their favorite cheese.

Um...no, not really.

Unless his or her favorite cheese is Velveeta. If so, you should give that person a good scolding, as they have confused process cheese food with real cheese.

[Note: I've since discovered that Velveeta is pretty much essential to making great Mac 'n' Cheese. I'm not advocating 100% Velveeta, just make sure you've got some in there for proper melty texture]

Sure, why not check out my rarely-updated website, my latest wine reviews on Corkd, my Facebook, my delicious bookmarks, or stuff I've dugg.

While you're at it, you can also stalk me the Web 2.0 way and follow my geeky pursuits on Twitter.

To make things easier, I've aggregated all this stuff together using FriendFeed (I highly recommend FriendFeed. It makes keeping tabs on your pals much easier)

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2007-03-28 10:36:04   I highly enjoy the Kerrygold Vintage Dubliner but Wegmans also has a nice cheese that is made with a Porter. It's fantastic. —KimBee

2007-03-28 11:29:57   Cool! I'll put that on my shopping list. —NathanHenderson

2007-03-31 15:07:44   Yes! That's the name of the cheese. I also like one I get at the Pittsford wegmans which has cranberries in it... can't recall the name of that one either. —KimBee

2007-03-31 16:11:09   thanks for the cheesy tips... i'm a big fan of Saint Andre` myself, but I'll give the Kerrygold a try —GrahamSaathoff

2007-04-01 11:49:09   Unequivocally ditto on Dubliner! —ChristineLeo

2007-04-02 11:38:03   I came across Dubliner accidently myself a while ago and I was very happy with it. —RichardSarkis

2007-06-03 20:25:31   Wegmans carries my namesake, a smoky Spanish cheese called Mahon. It's firm, slices well and I prefer it with a salty cracker. Conversely, Gjetost is the flavor, color and consistency of caramel, which makes for a great pairing with coffee, dessert or movies. —DaveMahon

2007-06-06 23:24:25   Sorry Nathan-someone else created the User page so I usually assume they'll do it. WELCOME ABOARD!!!!! —PeterBoulay

2007-06-15 14:30:10   What's up Nate. Cool blog, you have some interesting articles linked on there. —AlexanderGartley

2007-09-17 11:36:59   Thanks. I have definitely learned a lot about Rochester from this site, and found lots of advice & recommendations, so I try to contribute what I can as well.

Are you still at CompUSA? I heard even more people left, including Jeff Malin. —AlexanderGartley

2008-03-21 13:24:47   Thanks for the credit card fee tip. I'll have to look into that, because I definitely don't enjoy the surcharge at Piatza's. —AlexanderGartley

2008-03-25 13:40:31   Regarding Piatza's, I called Visa and filed a complaint, so hopefully that will lead to a removal of the fee. —AlexanderGartley

2008-07-16 15:17:05   I just joined the Google group, something I just never got around to before. —AlexanderGartley

2008-08-25 14:28:10   No Problems Nathan. I should have done that way to begin with. —DeepBhatt

2008-11-15 15:57:46   Removing redirects created by renames of pages that have a revision history seems inappropriate as the history of the page and its contributors is lost and that is part of the richness of RocWiki. —BradMandell

2008-12-10 17:25:54   Everytime I've eaten there lately I get violently ill-stomach or gut. Happens every time no matter what I eat —PeteB