Eastport mustard-maker Brownwood Farms formulated its sweet, tangy Kream Mustard on the shores of Torch Lake in 1945, and it’s been spooned on Up North hot dogs ever since. This spring the local fave made it big at the Napa Valley Mustard Festival World-Wide Mustard Competition. Chefs and food journalists awarded Brownwood Farms a gold and silver medal in a competition that drew 400 mustard entries from seven countries, including France and Japan.
Brownwood Farms Kream Mustard took home the silver medal in the Sweet Hot category. The Brownwood Farms Barbecue Mustard took home the gold medal in the Exotic mustard category.
Brownwood Farms began as a honey house during the sugar rationing of World War II. Then, in her Torch Lake kitchen, company matriarch Mary Louise Morse began formulating Brownwood’s Cherry Butter and original Kream Mustard, which is still a top-selling secret recipe after 60 years. Using fruit from Northern orchards, Morse’s children and grandchildren make from-scratch jams, cherry salsa and cherry barbecue sauce in addition to their mustards.
The Famous Kream Mustard, a favorite of Up North cooks (it’s divine in deviled eggs) and brat and sandwich-lovers (try it on a turkey and havarti panini) brings a delicious zip to this spring asparagus breakfast strata recipe: