Everyone knows that cheese and mustard go together. So it made perfect sense for artisan cheese purveyor Michael Januska to develop a product line of mustards to go with his curated collection of cheeses. Since opening Old Brooklyn Cheese in 2016 he's made a number of pivots and changes to manage his business through the pandemic and to grow it for the future. 

I talked to Michael at his Old Brooklyn location about his recent (his 4th) Good Food Award, how he changed his focus from making cheese to affinage, which means aging and finishing cheeses, and how he started making mustards, including the famous "Cleveland Caviar" whole grain mustard that Michael Symon loves.  

Just as we posted this episode, Michael started making his mustards available on tap!