Μυζήθρα: It's all Greek cheese to me

We've been experimenting this week with a new cheese that I'd only heard of and never tasted, Greek mizithra. I purchased a large chunk of the salty, aged version of this goat cheese on a whim and have found that, overall, I like it better than Andrew does. But, then, I've always been a lover of salty things.

To describe it for those who don't know if they might be interested in trying out this cheese, it's chalk white, a little spongy-looking in appearance, very dry, lower in fat than many other cheeses, with a taste that is similar to feta because it is tangy, but aged mizithra seems much saltier. It does not melt when heated. It is brittle and crumbly instead of sliceable.

Successful applications:
substituting shaved or crumbled mizithra for parmesan on pasta
crumbled on salad, especially good paired with roasted/sauteed red peppers

Questionable uses:
complement to a breakfast with sweet items -- contrast is too great
garnish to crackers spread with ajvar -- overpowers the spread
eating a chunk straight off the cheese -- taste buds overwhelmed by saltiness

Looking forward to trying:
mixing in with a potato dish
garnish for veggie burgers that include some spinach