From ingredient to product
The working mustard mill forms the heart of the visit. Ask on site which production is visible at that moment; a working business does not automatically follow the rhythm of every visitor. The equipment helps you ask targeted questions about the process.
Pots and mills
Historical mills and other tools give the museum a technical side. The mustard pots, in turn, show differences in packaging. That combination makes it interesting to look at both the preparation and the final product.
Museum hours are not shop hours
The shop opens earlier than the museum on some days. So anyone coming specially for the presentation must follow the museum schedule. Groups and guided tours require consultation in advance; the closure at the end of the year also deserves attention.
Before you go
The museum is open Tuesday to Saturday 11.00–16.00 and closes in weeks 52 and 53.
Sources
This first edition has been compiled from collected museum information. Not all of the information has yet been confirmed by the museum. Viewing tips are by the editorial team. The sources used are listed below.
- Doesburgsche Mosterd- en Azijnfabriek — source 1
Source reference supplied; independent source check still needed. Research reference supplied; source content and claims still to be verified independently.
- Doesburgsche Mosterd- en Azijnfabriek — source 2
Source reference supplied; independent source check still needed. Research reference supplied; source content and claims still to be verified independently.
- Doesburgsche Mosterd- en Azijnfabriek — source 3
Source reference supplied; independent source check still needed. Research reference supplied; source content and claims still to be verified independently.
- Doesburgsche Mosterd- en Azijnfabriek — source 4
Source reference supplied; independent source check still needed. Research reference supplied; source content and claims still to be verified independently.