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.
Alpine honey from Avers/Graubünden
From SFr. 7
Chestnut and linden honey Brione sM
From SFr. 6
Alpine honey Splügen Pass/Graubünden
From SFr. 6
Alpine honey Disentis/Grisons
From SFr. 6.60
Simmental alpine blossom honey
SFr. 6.80
Flower honey Paspels/Grisons
From SFr. 7
Pine forest honey Thassos/Greece
From SFr. 5
Carob honey Argolis/Greece
From SFr. 6
