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 rose honey Alp Niemet/Grisons
From SFr. 6
Alpine honey Santa Maria/Graubünden
From SFr. 6
Alpine honey from Avers/Graubünden
From SFr. 6
Chestnut and linden honey Brione sM
From SFr. 6
Alpine honey Splügen Pass/Graubünden
From SFr. 5.50
Summer honey dark bees Linthal/Glarus
From SFr. 6
Alpine honey Disentis/Grisons
From SFr. 6
Simmental alpine blossom honey
From SFr. 6
Demeter summer honey from Céligny on Lake Geneva
From SFr. 6
Pine forest honey Thassos/Greece
From SFr. 5
Carob honey Argolis/Greece
From SFr. 6
Multiple flowers & thyme honey/Greece
From SFr. 5
Flower honey from Sagogn in the Surselva
From SFr. 14