This is the real stuff - French country-style whole-grain mustard. It's not loaded with horseradish like, for example, Dijon. This is a mild mustard with a thick chewable texture and a delicious mustardy flavor. I like to spread a thick layer in sandwiches. When this type of mustard is not available, I would instead use a very thin layer of Dijon due to its higher spiciness. These crocks used to be sealed with wax and were tedious to get into. However, this one just uses a press-in kind of a cork molded from plastic. To save your fingernails, you pry up the edges with a dinner knife to pull out the cork. It's a good thing this crock is so large, because you'll want to use a lot of this great spread.