Edmond Fallot Dijon Mustard 7.4 oz

About Edmond Fallot Dijon Mustards

The paste is obtained by the mixing together of one third black seed (Brassica Nigra) or brown seed (Brassica Juncea) with verjuice (2/3). "Verjuice" being the juice of grapes that had not reached maturity.
The total content in dry matter must be at least 28% which corresponds with the dry extract content from mustard seed making up at least 22% of the end product.

This mixture is milled and then sieved, producing a smooth, pale yellow paste with a characteristic bite. Due to the natural development of the taste from the moment the seed comes into contact with the verjuice, this bite mellows.

At the FALLOT mill, the milling, still carried out using traditional mill stones, thus avoiding overheating of the seed, retains all of the flavour and bite of the seed for an exceptionally long time.