After making mustard in our house for more than seven years, we decided to bring it to the masses in 2010. It’s the best condiment out there and we wanted to make our mustard in a way that rivaled all other mustards. Here’s why we’re different:
1. Support Local Producers
We currently get our eggs, butter, and maple syrup from a small three generation farm in northern Vermont – Shadow Cross Farm. In 2012, we met Andrew and Christie from Clear Brook Farm in Shaftsbury, VT. They grow yellow mustard seeds (and soon brown) for us to use in our Maple Wholegrain Mustard. When you buy a jar of Green Mountain Mustard, you support many more people than us. You support all of our local producer-partners, too!
2. A Rich & Creamy Texture
You are probably familiar with squeeze bottle mustards. Our mustard is different. It has a thick and creamy texture – so thick, it won’t really fit through a squeeze bottle. This makes our mustard spreadable. You can put a thick layer on a sandwich, spread it over chicken, or use it as a dip for pretzels. 