Notable Edibles Fall 2016 Issue

The Mustard Museum’s Top Picks

By Wendy Allen | Photo By Jim Klousia 0

Barry Levenson knows what he’s talking about when it comes to mustard. As “chief mustard officer” and curator of the world’s largest collection of mustards—more than 5,600!—at the National Mustard Museum in Middleton, Wisconsin, he has traveled the length and breadth of this condiment and its seemingly endless flavor variations, heats and textures. Here are his recommendations for any tailgating occasion.

Silver Spring Beer’n Brat Mustard (Eau Claire)

This wonderful sinus-clearing horseradish mustard is coarser than Dijon and is excellent on bratwurst (hence its name), but it’s also perfect on deli sandwiches and summer sausage. Try it as a dipper for fried cheese curds and pretzels. Silver Spring makes ten other mustards ranging from a traditional mild Dijon all the way up to flaming habanero.

Bonus Condiment: Silver Spring also makes the best-selling prepared horseradish in the U.S. from horseradish farmed in Wisconsin and Minnesota using a sustainable five- to seven-year crop rotation.

Honey Acres Honey Dill Mustard (Ashippun)

This unique combination of dill and honey mustard is “lovely on hot dogs,” says Barry. Honey Acres says it makes an especially good glaze on grilled fish or ham because it is made with nearly 30 percent honey. It’d also be a simple addition to spiff up mini deli ham sandwiches for a crowd. Honey Acres is family-owned and -operated, and the Diehnelt family has been keeping bees on their 40 acres in rural Ashippun for more than 160 years.

Bonus: If you love learning about beekeeping history, check out the Honey Acres “Honey of a Museum”—it’s free!

East Shore Sweet and Tangy Mustard (Hartland)

Founder Jeri Mesching’s first product, her Sweet and Tangy Mustard, is perfect with East Shore Seasoned Pretzels, brushed on grilled vegetables or pork chops, and whisked into a dressing for pasta salad. The small business celebrated its 30th anniversary this year, and its mustards are still blended in small batches with no added salt.

The Old Original Baumgartner Horseradish Mustard (Monroe)

This classic, stone-ground, horseradish mustard from Wisconsin’s oldest cheese store is excellent on brats, says Barry, and it’s always on the table at Baumgartner’s Tavern. It’s also a perfect pairing with one of Baumgartner’s mild to medium cheeses, such as their Brun-Uusto (juusto) or 3-year cheddar.

The Mustard Museum Mustards

“Don't forget about the Mustard Museum’s mustards!” says Barry. Slimm & Nunne comes in three flavors: Sweet Hot, the museum’s flagship mustard; Habanero Horseradish, spicy and flavorful but not too hot; and Maple Peppercorn, which he says is the mustard for burgers and steaks. Their super-strong, eye-watering horseradish mustard, Hit & Run, is fantastic with soft pretzels, beer brats and veggie burgers.

Visit the National Mustard Museum at 7477 Hubbard Ave., Middleton. Open 7 days a week, free admission (donations appreciated), free tastings. Mark your calendar for National Mustard Day, August 5, 2017, when two streets in downtown Middleton will transform into the “Epicenter for Condimental Appreciation."

Wendy Allen is digital editor, copy editor, and a writer for Edible Madison. She reads style guides for fun, believes stories have power, and is fascinated by the evolution of the English languageā€”for better or worse. Her mission: to wrestle the wily comma into submission.

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