Mizithra isn't a cheese we use very often. In fact, we pretty much use it for one purpose - to sprinkle over spaghetti with garlic butter. It's a dish that reminds both Dan & I of trips to Spaghetti Factory, like they time some college friends & I drove from Bellingham, WA to Vancouver, BC to eat at the Spaghetti Factory there - and our exchange student friend made the mistake of going in to get his passport stamped after telling the border guard everyone in the car was a US citizen. Or the time Dan & I decided to celebrate a recent birthday there with a bunch of friends, and spent a bit too much time in the bar before getting seated, resulting in a rowdy dinner.
Since we don't eat it very often, and Mizithra comes in a big chunk, we keep it in the freezer, so we can just pull it out when we need it - like tonight.
To go with our spaghetti tonight, Dan picked up a delicious herb bread at the Farmers Market, which I sliced and dipped in hot garlic butter before broiling it to a golden brown. And we had a spinach salad with some Dijon vinaigrette.
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