The mustard seeds are mixed directly with the wine vinegar, spices and flavorings of each manufacturer’s specic recipes. The mixture is rough milled without sieving in order to keep the seed whole. The content in dry matter must be at least 18% of the total weight.
The Fallot Mustard Mill is the last independent Burgundy ‘Moutarderie - mustard mill. Fallot has been an independent Burgundian family business since 1840, and is the only one still housed on its original premises, a few steps away from
the Hospice of Beaune.
Fallot is very proud and protective of the Dijon tradition. The seeds are selected for their quality and are still ground as before using traditional millstones. Now as before, Fallot looks to the mustard-maker’s craft to guarantee a quality product, which is why they still use traditional millstones in their process - indeed, they are the only Dijon producer that still uses the traditional stone mill method.
Product of France. Makes a wonderful condiment for sandwiches, cheese boards, sauces and dressings. Traditional recipe and methods are used while creating this perfect mustard.