So, my husband came home yesterday with a giant, 1lb blob of goat cheese curd. Tasted a bit; it's good, but different from goat cheese - firmer (squeakier?), and more salty.

Used some for dinner yesterday on gnocchi w/ spinach and walnuts, and it was v. good, but gosh, I have a TON of it. Any bright ideas on what to do with this stuff?