I am a big mustard fan - and have even gone as far as making my own brown mustard. I picked this variety up at the Mustard Museum in Mount Horeb, WI, but have seen it in a few other gourmet shops. This mustard is mildly spicy and does not have the traditional tang of a yellow, dijon or brown mustard. While the flavor of the mustard is great, it is the texture that won me over. The texture is very similar to caviar.
I recommend serving with delicate foods like lox so the texture and flavors shine.