As anyone who knows their mustard appreciates, Dijon mustard has long been the finest, the tangiest – really, the most mustardy – of condiments; has been, in fact, since mustard first started to be manufactured in Europe back in the mid-18th century. That label “Dijon” derives from the name of the city in eastern France, towards the Swiss border, where this particular mustard has been produced since that time, and has been protected by law since 1937.
Unfortunately, that “protection” was attached to the special technique for making the mustard, not to the place itself. As the German daily Süddeutsche Zeitung now warns us (Dijon mustard becomes homeless), soon Dijon mustard will not come from Dijon anymore. (more…)