Firmly
All natural and unheated honey will solidify over time. Depending on the variety and the ratio of fructose to glucose in the honey, this can take anywhere from a few weeks to several years. A solid, crystalline honey is also a sign of the natural development of the honey.
Chestnut and linden honey Brione sM
From SFr. 7
Alpine honey Splügen Pass/Graubünden
From SFr. 6
Alpine honey Disentis/Grisons
From SFr. 6.60
BioSuisse heather honey from the Gotthard Pass/Uri
From SFr. 8.50
Flower honey Paspels/Grisons
From SFr. 7.50
Frühlingshonig "Suhrerchopf", Aargau
From SFr. 6