Nothing mean about this mustard, in fact it’s quite awesome.
PFI also has Kolzik’s in many tasty varieties.
I think it is sold in the U.S., but under the name "Rich Country Dijon’. Don’t know why they renamed it.
Interesting, it does look similar in the respective bottles.
Many thanks.
This.
I’m not a fan of Trader Joe’s, but their dijon mustard is really good.
Just picked up the Whole Foods 365 “German” mustard, and it was pretty good, at least for using in the sauce I was making.
Great deli mustard from NYC. I always bring some back when I visit family in Florida.
I notice that the Ba-Tampte is currently unavailable on Amazon. I like to think I sparked a run. I wonder if the folks in Brooklyn would give an Ohio Hayseed a factory tour upon request. I’m no survivalist and I don’t tend to stash away absurd amounts of things other than wine, bikes, and vinyl, but I think I need two cases of mustard just in case.
I grew up with Guldens spicy mustard (now I find it serviceable); can’t stand that yellow stuff. Dijon is excellent but I do like a little variety. I like a couple of California mustards; Sierra Nevada Porter and Mendocino Mustard Hot & Sweet.
Maille has opened a shop in the Carrousel du Louvre, with taps serving the identical fresh mustards as the shop in the Madeleine. Currently, they have black truffle mustard on tap. It is incredibly bold, spicy, and delicious.
Agree M, I bought the truffle one from the pumps in London after learning it wasn’t made with truffle oil.
I’m in the can’t have too many mustards camp, gotta have all the standards. In addition to that, I always try to have fresh horseradish on hand so I can adjust mixes as necessary. The traders joes stuff is good. We have a local whole grain mustard that is outstanding, Denison mustard, it beats the crap out of grey poupon whole grain. In the past I have ordered online from the mustard museum, but now mostly mix up my own stuff as needed.
I’ve tried some of the recommendations in this thread, and Maille is now one of my favorites. I don’t know about different versions, but the one I got here in the US has no noticeable sweetness and is quite spicy. I like the Fallot Tarragon mustard a lot, but I find myself preferring to cut it with the Maille because the former on its own is too strong with tarragon and heat. I like spicy foods, but I want to taste the mustard without blowing out my senses, and I can’t use enough of the straight Fallot. I love cooking with the Fallot Tarragon, though.
Now I have a better frame of reference on what people think are some of the best, I’ll say that I have another favorite that is a bit of a different style from most mentioned here. It’s Sir Kensington’s Spicy Brown Mustard.
Its spice level is similar to that of the Maille, maybe just a tiny bit less, and it does have a little sweetness, little enough that I think it’s beautifully balanced. The mustard flavor is great. It has some whole seeds. I think it’s definitely worth a try.
I just bought a bottle of the rich country Dijon yesterday at PFI in Seattle. It is quite delicious.
Spent 140 euros at the Maille store on the Place Madelaine last Wednesday. The fresh truffled mustard was off the charts!
Got a sample jar of this last week at work. My boys killed it in a couple of days. It’s pretty good stuff.
Maille moutarde de Dijon is the best, as i live in France i can tell you 
I can get Maille in a small town in Ohio. Is it really that hard to find elsewhere?
No. My wife buys it (for salad dressing ingredients) in all the local supermarkets.
I’ve come to realize that “Dijon” mustard is not my favorite style of mustard…or really too close to favorite. But, Maille is the “best” of that style…whether bought in the US in a supermarket…or from the barrels/pumps in Dijon.