The paste for classic Dijon Mustard is obtained by mixing one-third either black (Brassica Nigra) or brown (Brassica Juncea) mustard seeds with two-thirds verjuice, grape juice harvested in the Burgundy region of France-the finishing touch to this noble mustard. The result is a smooth Dijon mustard with a characteristic bite.
Still made traditionally by grinding the seeds between stones and milling with traditional millstones, the original bite of the mustard seeds remains intact to achieve this brand’s consistent quality and bite.
Since 1840, this stone mill now run by Edmond Fallot great-grandson and located in the famous Beaune town of Burgundy has earned high regard for its world-renowned Dijon mustards. Following the principles and methods established by law in 1634, the company offers some truly remarkable products.
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