One of the best parts of the job is listening to the the myriad of creative ways our customers pronounce the name of this dutch stone-ground mustard (thankfully, the label now clarifies that it is pronounced “boat-cheese”). Funny name aside, Boetje’s mustard has been a local chef favorite for years. Made locally-ish in Rock Island, Illinois, this mustard has the kind of horseradish/wasabi intensity that clears out your sinuses, while still having great depth of flavor and texture. I personally love it on a BLT (braunschweiger, lettuce, and tomato) sandwich, but I also have the palate of an eighty-year-old man.
Anyways, its always nice to hear when our producers get a little recognition for their hard work and dedication to producing tasty grub. We just heard through the grapevine that back in April, the nice folks at Boetje’s took home the gold medal in the course-grain mustard category, and then went on to become the Grand Champion of the entire competition at the Annual World-Wide Mustard Competitionhosted by the Mustard Museum in Middleton, Wisconsin. This is the first time in the history of the competition that the top grainy mustard has gone on to win this prestigious award.
Boetje’s Mustard is sold in one gallon tubs for food-service, as well as in 8.5oz. glass retail jars.