Homemade Stoneground Mustard
Looking for a fun appetizer idea? Make a batch of this Homemade Stoneground Mustard and whip up a cheddar cheese charcuterie board!
This Homemade Stoneground Mustard post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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We currently have no less than 4 different types of mustard in our pantry. No, check that. 5 types. I love mustard! There’s the traditional choices of brown, Dijon and yellow. However, at the moment, we also have a jalapeno mustard and a cranberry mustard, too. (If you’ve never had cranberry mustard, put it on the list to try!)
You might be wondering what we do with all that mustard. Fair question. We use mustard quite a bit in our house. We pull out a bottle of mustard for everything from sandwiches to smoked ribs. (Rubbing a layer of mustard over smoked ribs is the secret for getting all of the spices to stick to the ribs!)
However, as we head into the holiday season, our favorite way to use mustard is on a charcuterie board. Mustard, crackers, a variety of sausages and aged cheeses. If we plan ahead a bit, we might also add some Italian meats and olives. These charcuterie boards are simple and easy – and perfect for holiday entertaining!
Homemade Stoneground Mustard
As much as we love mustard, I decided that I should make a batch of Homemade Stone-ground Mustard. And guess what? Homemade mustard is surprisingly easy to make! Sure, you can pick up a jar of mustard at the store for a couple of dollars, but there’s something fun about making your own condiment!
The taste of this Homemade Stoneground Mustard is fantastic. Seriously. The funny thing is that it’s got a noticeably spicy kick. Not spicy like cayenne pepper, though. It’s more spicy like horseradish. There’s no actual horseradish in the recipe, and I suspect the flavor is coming from the brown mustard seeds. If spicy isn’t your thing, just use all yellow mustard seeds instead. We personally like the horseradish-y flavor as it pairs quite well with a good sharp cheddar cheese!
And speaking of cheese, if you’re going to make a tasty homemade stoneground mustard, then you have to pair it with the best cheddar cheese! Cabot makes a variety of cheddar cheeses, and they have been our go-to cheese company for years. I use their cheeses for everything from recipes to snacking to charcuterie boards like the one in this post. A good sharp cheddar cheese ranks up there pretty high on my list of all-time favorite foods!
Speaking of Cabot, have you tried their Vermont Sharp Cheddar Cheese? This cheese is available in both dairy bars and deli bars. (I like to pick up the deli bars when I’m serving the cheese as an appetizer or if I’m slicing it up for sandwiches.) Cabot’s Vermont Sharp cheese is aged for 9 months, and it’s just a darned good, classic cheddar cheese. It’s sharp, it’s creamy, and if it’s in our house – it’s gone!
In addition to the Vermont Sharp Cheddar deli bar, I also included an assortment of other Cabot cheeses on this charcuterie board. More cheddar = more better, right? Cabot makes a fantastic Habanero Cheddar if you’re into spicy things. Other ideas include their Seriously Sharp Cheddar, Smoky Bacon Cheddar, Everything Bagel Cheddar…the list goes on and on. Click here to find Cabot cheeses in your area!
If you’re looking for a fun holiday appetizer idea, grab some cheese and make a batch of this homemade stoneground mustard. It’s surprisingly easy…and it’s delicious on top of a slice of sharp cheddar cheese! Cheers!
Did you make this Homemade Stoneground Mustard at home? Leave a comment, or snap a picture and tag me (@Spicedblog) and Cabot (@CabotCheese) on Instagram – I’d love to see what you include on your charcuterie board!
Homemade Stoneground Mustard
Ingredients
For the Stoneground Mustard
- ½ cup brown whole mustard seeds
- ¼ cup yellow whole mustard seeds
- ½ cup dry mustard
- 1 tsp salt
- 1 tsp ground turmeric
- ½ cup cold water
- 3 Tbsp white wine vinegar
- 1 Tbsp honey
Instructions
For the Stoneground Mustard
- Using a spice or coffee grinder, add mustard seeds and grind for several seconds. (Note: This can also be done by hand using a mortar and pestle.) The goal is to crush some of the mustard seeds, but also leave some seeds whole.
- Transfer the seed mixture into a medium bowl and add dry mustard, salt, turmeric and water; stir until well combined. Let mixture rest for 30 minutes.
- Add vinegar and honey; stir until well combined. Cover bowl and refrigerate overnight.
For the Charcuterie Board
- Arrange sliced cheeses in various spots on charcuterie board.
- Add toasted baguette to the board.
- Fill in gaps with remaining items (mustard, pecans, almonds, prosciutto and olives).
Looking for more delicious cheesy recipes? Check out these other favorites, too:
Will be making this soon for the board can i use vegan cheeses and mushrooms i never had stoneground mustard before perfect for my after office meals love your recipes always brightens up my day everyday after work will dm you if i make this and let you know how it goes Thanks Ramya
That’s the wonderful thing about making a charcuterie board at home, Ramya – you can absolutely put whatever you want on there! Marinated mushrooms would be a fun addition for sure. Have fun with it!! 🙂
David, I don’t know about Cabot Deli cheese. Is it actually in the deli at the grocery store? I am eager to make this mustard and have the charcuterie. Thanks for the good ideas.
Hey Carolyn! Cabot’s Deli cheeses are fantastic – I do recommend them. I’m guessing that the location might vary by store. I know in the grocery store where I typically shop, Cabot’s Deli cheeses are indeed in the deli section – clear across the store from the ‘regular’ cheese section. (Our store has a nicer cheese section located to the side of the deli counter, and that’s where I can find Cabot’s Deli cheeses.)
I hope you enjoy this idea – it’s a fun one for the holidays!
It never occurred to me to make my own mustard. I love this idea, David! And perfectly paired with cheese.
I hear ya, Marissa – homemade mustard is actually not difficult at all! And it’s kinda fun to say you made your own mustard. Now I’m thinking how fun it would be to start incorporating other flavors in there!
I’m so excited to make this mustard! I like spicy and I like horseradish and I think this will be perfect for the holidays. I might need to make extras to give away as gifts too!
I found it a bit surprising how this mustard had a horseradish tang to it! It certainly comes from the brown mustard seeds as there’s no actual horseradish in the recipe. Either way, this mustard is fantastic paired with a good sharp cheddar cheese! It’s a fun holiday recipe. Thanks, Kathy!
i’ve been making my own wholegrain mustard for years. Hubby loves it! (Recipe on my blog). i add basil and sundried tomatoes and equal amounts brown and yellow mustard seeds. so much fun to make and so tasty..
Interesting! I’m super intrigued by that idea of adding basil and sundried tomatoes. I need to try that!! Thanks for the inspiration and ideas, Sherry. 🙂
i find it’s important to soak the seeds in water for a few hours before making the mustard. otherwise they just won’t zap into mustardy wonder.
Excellent tip, Sherry – thank you for that!
I also love making mustard, as well as creating flavors mustard. But I do need to tell you something that’s confusing to many – again, it’ a French word – charcuterie ONLY refers to meats – smoked, cured, terrines, confit, etc. It has nothing to do with cheese. If you include cheese, then it’s a charcuterie and cheese platter/board. I only try and help you with these things because this is your job – you make money blogging – and I want you to be as professional and successful as possible.
Thank you so much for the background here, Mimi. I do think there is a difference between the “true” definition of many words vs. how they are used colloquially. Either way, your point is a good one!
David, if you love mustard you’d love to visit here. We have many different types. We also have a very special Christmas mustard that’s one can only purchase at the government apothecary at Christmas.
Now, I low mustard on many things, but since you’re talking cheese, my favorite is to dip a cheesy grill sandwich in yellow mustard. My second favorite is to dip my french fries in it.
Homemade mustard is great and well worth the effort indeed. But, if done the traditional Swedish way using a vintage small cannonball and mortar it can be quite an endeavor.
A Christmas mustard, you say? You’ve got my attention, Ron! I’ll have to go read up on the idea of a Christmas mustard.
As far as a grilled cheese sandwich dipped into mustard? Now that’s new to me! However, mustard goes well with cheese…so it makes perfect sense. I’ll have to try that next time I make a grilled cheese sandwich. (That won’t be too far away as we’re into the cold season here, and I’ve been loving grilled cheese sandwiches for lunch lately!)
Amazing, I’ve always wanted to know how to make mustard — looks like I’ll have to give this recipe a try! Love how it’s got that sharp zing too!
Homemade mustard is surprisingly easy! It’s a fun one for the holidays, and now I’m thinking it would be interesting to make flavored mustards. In fact, that mala spice you recently posted might be a fun addition. Mala mustard? Let’s try it!
We have wholegrain mustard, dijon mustard, English mustard and American mustrard in our fridge here David. I never thought of making (or never knew) how to make my own Stoneground mustard. You’ve actually made it seem quite simple. Gonna give this a go and serve with a selection of cheeses. Yum!
Homemade mustard truly is easy, Neil! It’s almost a bit surprising how easy it is. I do think stoneground mustard pairs quite well with sharp cheddar cheese, so it’s great for a unique holiday appetizer! Give it a shot!
We always have mustard too, but it’s limited to one or two jars. I personally prefer mild, sweeter version (That’s why that cranberry one sounds cool.) And making mustard from scratch? That’s a dedication David! 🙂
Honestly, making mustard from scratch isn’t that hard, Ben! And if you like sweeter mustards, make your own and play around with the additions. I bet you could make a homemade cranberry mustard pretty easily! (Of course, it wouldn’t have the same shelf life thanks to the addition of the cranberries…but then again, I’d probably eat it all first anyways. Haha!)
Strangely, (or not?), I’ve always wondered how difficult it is to make homemade mustard. It looks like it’s not difficult at all! And I love the fact it comes out horseradish-y! My favorite kind of mustard is the spicy kind – at least some days. I do love them all, and the cranberry variety sounds pretty interesting….in a good way, of course! Thanks, David!
Homemade mustard is not hard at all! I did “cheat” and use some mustard powder in this recipe. It turned out quite well, though – and with very little effort. I definitely recommend making a batch, Laura!
Nothing like homemade pungent mustard, right! It looks amazzzing <3
Thank you so much, Taruna! I couldn’t agree more!
I have about as many mustard bottles in my fridge, too! This sounds fabulous. And easy.
If you want a sinus-clearing mustard, mix equal parts Coleman’s powder and water. Let sit about 10 minutes. A little dab will do ya, but so good (especially on a cold meat sandwich, like ham or lamb), but I can see it on a charcuterie board with cured meats and pate. It’s very strong, so might be too overwhelming for cheese. (We like to add bourbon chicken liver pate to our charcuterie boards — even the liver-haters love it. )
Coleman’s powder and water? Interesting! I can’t say I’ve tried that, but I do love a good sinus-clearing mustard. Haha! I’m not a liver-lover (hah!), so I’ll leave the pate to you…but I’ll trade you for all the cured meats and cheeses! 🙂
Personally I never liked mustard, the ones on plastic bottles mainly placed on burgers and hotdogs, I usually opt it out when ordering these. But making your own like your recipe might change my opinion on it, definitely looks better than commercial ones so I will try it one of these days
So I’m not a huge fan of the common yellow mustard. I’ll use it in a pinch if there are no other options, but I usually go for a brown or Dijon mustard. This homemade stoneground version? So good! Thanks, Raymund!
I had no idea that mustard would be easy to make! Cool idea, David!
It really is pretty easy to make mustard, Jeff – and now I want to try making different flavored mustards. How fun would that be!?
Ooh yum, I’m a mustard fan too! This homemade version sounds delicious, and perfect with some cheese & crackers! I’m a Cabot sharp cheddar fan too.. so good! I haven’t seen their Everything Bagel Cheddar around yet, but now I’m definitely going to be on the lookout for it.
If you love mustard and you love Cabot sharp cheddar, then you have to put them together on a cracker! So delicious. 🙂 And that Everything Bagel Cheddar is really fun. Cabot has a great product finder, so check and see if any stores near you carry that one!
I’m a real mustard lover and just looked, yes…4 jars in the fridge. A hamburger wouldn’t be a hamburger without mustard, no ketchup and I’m with Ron about liking to dip my french fries in mustard. Good for you for making your own, I’ve not tried that.
Haha – mustard lovers unite!! I totally hear you about a hamburger without mustard. That’s a requirement! If you’ve never tried making your own, I highly recommend it, Karen. I want to try to mix it up and play around with different flavored mustards next!