The search function forced me back a decade to find a broad-based mustard discussion, and most of the photos are now bad links, so I can’t tell what half of the recommendations are. I like Pommery Moutarde de Meaux, but I know that there are better ones out there and you (meaning me) really need a bunch of different ones for different purposes. I periodically buy random mustards at the store in search of a good one, but my most recent sortie resulted in a Sriracha mustard that was all tongue burn and no mustard flavor. So what’s your favorite(s).
PS - LOOK WHAT I FOUND! Fallot mustard at Yaranoush in White Plains. They bring it in themselves because the wife loves it and they sell the extra.
I love mustard…in almost all forms. My go to these days is from Butterfly Bakery of Vermont. Their website isn’t that great as I know they have a bunch of different mustards. My standard is the one they make with Heady Topper. But I’ve been digging the Chipotle mustard that they make too. I typically stock up when I’m in VT.
Although I like them all, I prefer the grainy style.
At airport I picked up two different Edmond Fallots. One is a “Bourgogne” made with white wine. The other is a “dijon” made with vinegar, and is presumably stronger. I haven’t tried either yet. The Bourgogne was more expensive.
One of our winemakers near Beaune took us on the tour of the Fallot factory - he had never been. It was fascinating and I learned a lot about the history and making. If they recently produced a batch (often) the aroma is intense and can be tough on the eyes. After the tour, is the tasting/sales room. I bought a ton of the ones they don’t export. Love the Pinot Noir, Vin Jaune and Fig.
When I commented to the vigneron how inexpensive the mustard is, he lamented, “yes, but their product is on the shelf minutes after production. Mine waits 3 years!”
By the way, Bornier makes a very good inexpensive and readily available Dijon mustard, tho Fallot now seems to be everywhere and not much pricier. Certainly more intense.