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So Many Mustards, So Little Time

Not to sound superficial, but I first purchased Pommery’s Meaux Mustard at my local cheese store because I liked its old fashioned looking wax-sealed stoneware crock. When I tasted it, I was hooked. It has the perfect blend of water, mustard seeds, vinegar, salt, and spices. It packs just a bit of a punch, and has a subtle sweetness to it as well. My friends loved it too, so it went quickly. I went back to get more, and was pleasantly surprised to find not just one, but several varieties of the same mustard. There is a Fireman’s Mustard, which is filtered, and aromatized with pepper. The Moutarde de Meaux website recommends using this in a quick-fix enchilada (a wheat tortilla, shredded chicken, and the mustard). There is also a Gingerbread Mustard, which is supposed to be great with pork. And then there is Moutarde Royale, which is perfumed with cognac, and packed in a handsome black stoneware pot, and a gold wax seal. This apparently goes well with fish dishes. I can’t wait to try them all. At Madison Cheese Shop & Café, 119 Samson Rock Drive, Madison.

—Pem McNerney