Homemade Stoneground Mustard | Great Addition To A Charcuterie ...

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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

Looking for a fun appetizer idea? Make a batch of this Homemade Stoneground Mustard and whip up a cheddar cheese charcuterie board! 5 from 10 votes Print Pin Rate Prep Time: 10 minutes minutesCook Time: 0 minutes minutesRefrigeration Time: 8 hours hoursTotal Time: 8 hours hours 10 minutes minutes Servings: 64 servings Cook ModePrevent your screen from going dark

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

For the Charcuterie Board

• Cabot Vermont Sharp Deli cheese bar sliced
• assorted other Cabot cheeses sliced
• crusty baguette sliced and lightly toasted
• stoneground mustard see above
• pecans lightly toasted
• almonds lightly toasted
• thinly sliced prosciutto
• various olives

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:

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