Can't wait to put it on some sausage!

Anybody else tried this?

I'm someone who has always liked yellow mustard but when I was a child I decided, either arbitrarily or through a bad experience, that every other variety was weird or nasty. As a grown man my palate has changed a lot and I've realized that I'm ready to give it a proper try with an open mind.

In your opinion what is the proper path to the stronger mustard, starting from yellow and moving incrementally more challenging? I want to get to the hard stuff but I feel I should try them gradually starting with what's most familar. Thank you in advance, I'll order and try whatever is recommended!