For cheese/meat & crackers, I like brown mustard.....in my fridge is "Silver Spring Beer & Brat" mustard.

I bought it because I tried a sample at a wholesale store and it was good.

good one!

I like Dijon-style as a sauce on cold chicken or maybe hot pork roast.

But for ham or balogna, gimme plain old yeller

http://www.massrecipes.com/recipes/04/03/honeymustardlikefuddrucke265219.html 

Various mustards for various needs. Though my favy is the stone ground.

like a mixture with horseradish.....

C

Google it!

(No, really. It's good.)

ScottHar