The mustard I remember from Germany (more than 40 years ago, mind you) had much the same texture as Dijon mustard, but it was less vinegary and sometimes blended with honey. I found the version labelled "Feuer Senf" disappointingly bland. I see the same brands of German mustard for sale here in Stratford, and they seem even blander now.

Whole-seed mustard was not popular in southwestern Germany in the 70s, and I first encountered it in France where it was served with pot-au-feu. In Canada, you could buy it at gourmet shops, and by about 1995 it had made the leap to supermarkets. The French brand Maille is most popular, and it has the same piquant, vinegary flavour profile as Dijon. German whole-seed mustard is also sold here, but I never buy it so I don't know how it differs from the Maille version.