I like Guldens, and many stone ground types. Plus, Beavers Cranberry Mustard, for a little more fun taste on turkey and swiss on rye sandwiches.
My favorite is the horseradish mustard, but I also really like the hot mustard that they have at Chinese restaurants. Honey mustard is also good on some things, as well as honey mustard salad dressing.
Several years ago we visited the last mustard mill in existence in Maine (maybe even the whole country, can't remember). At one time there were six mills in that little town alone and they largely produced mustard to sell to Canadian sardine canneries. We bought a sampler of small jars of 12 different kinds of mustard. It took a couple of years to use some of them. There was one that I swear burned the tastebuds off my tongue.
I make my own sweet/hot mustard around the holidays to put on cheese & crackers with sliced summer sausage. I started doing this some years age when I got disgusted with the price of the Hickory Farms sets for the minuscule amount they give you. I've also made Chinese hot mustard, which is to die for on homemade egg rolls. Mustard is very easy to make. In fact, I was just looking at making my own regular daily mustard. I got a Guide to All Mustard email today from Serious Eats. Recipes included. I don't agree with everything they say, such as "yellow mustard is the mildest." I make some nasal-clearing stuff (including the Chinese) out of Coleman's yellow mustard powder. The degree of heat is in the technique and the timing. Other recipes confirm this.¹ I just posted a couple of recipes. Sweet Hot Mustard Chinese Hot Mustard ¹I had to come back and correct myself. I read the Serious Eats article, and learned that English mustard (like Coleman's) is not yellow...it is a mix of yellow and brown, and is processed to retain heat.
That would be Raye's, I would guess. Kevin Raye is an ass but the mustard is good. As for which mustard I prefer, I suppose it would depend on what I was going to use it on. For regular hot dogs, I'm okay with standard yellow mustard but, if I am going to use it on a hamburger, I prefer something with more oomph to it; horseradish mustard is fine, but I'll generally opt for horseradish and skip the mustard part. I have had some stone ground mustard that I liked but I've also had some that was awful, so I don't usually take a chance on it.
I use some mustard in potato salad and on hot dogs- we rarely eat those. I do like honey mustard on a sandwich sometimes, least on onw side.
I like the spicy brown mustard most any brand Guildens, store brands, like it on my hot dogs, cold cut hero's,in my potato and macaroni salads. I do not like yellow mustard.
My favorite is plain old French's regular mustard. I occasionally like a Gulden's brown mustard but I'm not really picky.