Orange Mustard, crafted from diced oranges between January and February, highlights the sweet-bitter contrast of the citrus fruit. The essential oils in the zest, merging with mustard, create an explosive spiciness. Ideal with robust cheeses or cooked sausages like cotechino and zampone. Its zesty kick and lingering aroma captivate all.

Try it with semi-aged Pecorino di Pienza, Brie, fresh goat's milk Robiola, and Morbier.

The explosive spiciness arises from the interplay of essential oils in the zest and mustard.