© Denzil Green
Meaux Mustard tastes very similar to Dijon, but has a grainy texture because it’s made with cracked seeds.
To make the mustard, black mustard seeds are roughly crushed, then mixed with vinegar and spices.
Meaux is a cathedral town. The Monks there were amongst the first to make mustard their business in the 1600s. The Pommery family has been making it since 1760. Meaux is 37 miles (60 km) from Paris.
Meaux is pronounced to rhyme with “slow”.