Meaux Pommery Mustard, 250 g cork stopper & wax

Moutarde de Meaux® Pommery®: A Rich Gastronomic Heritage of Flavors

Discover the fascinating history of Moutarde de Meaux® Pommery®, a culinary specialty originating from the region of Meaux, France, that has preserved its unique savoir-faire throughout the centuries.

The Origin of Moutarde de Meaux

In the 15th century, the town of La Ferté-sous-Jouarre, near Meaux, was renowned for its millstones used to grind mustard seeds. Mustard was cultivated there, and the millstones were used to produce mustard flour for medicinal and culinary purposes.

The Pommery Family and Moutarde de Meaux

In the 18th century, the Pommery family took over this tradition and perpetuated the recipe of Moutarde de Meaux. Their high-quality preparation quickly became famous, even appreciated by royal tables. The Pommery family also operated millstone quarries, ensuring the quality of the ingredients used in the mustard.

Unchanged Craftsmanship Since 1632

Today, Moutarde de Meaux® Pommery® is made according to an unchanged recipe since 1632. Assaisonnements Briards, in collaboration with the Chamois family, are the only ones perpetuating this gastronomic tradition. The mustard is carefully selected and offers a collection of unique flavors.

How to Open a Wax-Sealed Jar

To open the jar, simply gently break the wax around the edge using the back of a knife. Then, carefully slide the tip of the knife between the cork and the stoneware and go around the jar. Afterwards, use a small hard-bristle brush to remove any potential small wax particles that might still adhere to the jar.

How to Store Moutarde de Meaux®?

Should I refrigerate Moutarde de Meaux® to store it?

It is not necessary to refrigerate it. Simply store it in a dry place, away from light.

How long can the mustard be stored once the jar is opened?

Thanks to its specific packaging, Moutarde de Meaux® Pommery® has an exceptional shelf life. Its stoneware jar blocks UV rays, just like its wax-covered cork. You can store it for up to eight months in a cool, dry place. Only its spiciness will slightly diminish over time.

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