Those of you that know this gentleman he makes mustard, teaches classes on how to make them and his research. (Allergy Warning : These mustard's do have bread in them)
THESE are BIGGER than our Standard Jars.
Since Pennsic is cancelled I have some of his available, and we are putting them on sale because it is BBQ season.
Camelyne mustard has sugar, cinnamon, red wine and ginger as the seasonings for the mix of mustard seed and bread crumbs...it's taste has the mild bite of ginger and tart of the vinegar but the base flavor is the blend of mustard and cinnamon leaving a slightly sweet aftertaste that is wonderful on meats and some breads.. It makes for a great "Pretzel" mustard!
Lombard is the one of the simplistic mustard out there! Good flavor, good vinegar base and slightly sweet honey aftertaste... I like it on my brats, personally. Doesn't take away from the flavor of the meats and breads..
Lady Holmeby's has a touch of sherry in the blend... adds a real white wine sweetness to the blend taking away some of the dry harshness and bitterness that can come from a mustard. Not so much sugar as the other three but the sherry gives it that sweetness to counterbalance the lack of sugar...
Medieval Mustard is the recipe that may have started this all back in medieval times. Very basic, very simple but it was the flavor of the just right amount of ingredients that made this recipe survive the ages. A touch harsh but nice red wine counterpart and the bread crumbs helps mild the flavors to a smooth great tasting mustard.