KACHEN #16 (Autumn 2018) English edition

Facts and figures
1922 Early mustard production at the Mohrfelsmillen in 963.
1976 Purchase of Moutarderie luxembourgeoise by Raymond Munhowen and
incorporation in the company Munhowen Boissons
1986 Relocation of production to the Munhowen company premises
1993 Launch of mayonnaise production
2000 Takeover of mustard production by Roland Munhowen and his son Yann
after demerger from Munhowen (and its sale to Brasserie Bofferding)
2008 Production relocation to a modern factory in Munsbach
2014 All products undergo rebranding and are given a uniform look
2015 New products: ketchup and sauce andalouse
2017 Acquisition of a new production and packaging system
2018 New product: BBQ sauce
© V. Fischbach
2017 revenues: €1.7 million, with a target of €2 million for 2018
Annual production: mustard (234 t), mayonnaise (80 t), ketchup (38 t),
sauce andalouse (33 t), BBQ sauce (9 t – since 04/2018)
© Moutarderie de Luxembourg
It's all in the taste
"We're a small business, and can't afford big expensive advertising
campaigns", explains Yann. "We're fortunate that many Luxembourgers
grew up with our mustard and its taste, and don't want any other."
Grandmother's "Moschtert Schmier" is a tradition, and Luxembourgers
take pride in their "Original Moschtert". It's milder than French
mustard, and has more taste from added seasonings – "It's not simply
spicy", explains Yann. The mustard is made exclusively from 100%
#1 grade ingredients, without preservatives or flavour enhancers. The
mustard seeds come from Canada; only a small percentage are grown
in Luxembourg for organic production. "The oils are not extracted. We
try to keep the essential oils and their taste. We have to be very careful
when grinding the seeds that the temperature is not too high, as that
would ruin the essential oils. Doing this gives the mustard an even
better quality, and its unique aroma." The mustard seeds are mixed with
water, vinegar, salt, sugar, and seasoning. The mixture is first coarsely
ground, and then ground more finely later. Aging gives the Lëtzebuerger
Moschtert its typical flavour. The recipe is closely guarded, naturally.
Which doesn't mean that one has to be satisfied with the tried-andtrue.
Over the years, "Original Moschtert" was joined by "Moutarde
à l'ancienne" and "Moutarde forte". A limited supply of "Moutarde au
Riesling" was launched in 2015 and a "Moutarde à la bière" in 2016,
in cooperation with Vinsmoselle and Brasserie Simon. In 1993 the
company began to produce mayonnaise, thanks to happenstance. "Our
production manager at the time was running a cottage industry in
his garage, producing mayonnaise and delivering it to our customers.
When he went bankrupt, we bought his machines and the recipe,
and started delivering to customers ourselves", says Roland. "Since
then the recipe has undergone refinement and improvements", Yann
emphasised.
MOUTARDERIE DE LUXEMBOURG
21 Parc d'Activité Syrdall - L-5365 Schuttrange
www.moutarderie.lu
92 | KACHEN | 3 / 2018