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      Frequently asked questions

      Here are answers to your most frequently asked questions. Find out all about our production methods and organic bee products (definitions, propolis, royal jelly, pollen, honey, beeswax) :

      When I order my favorite honey from you, it never consistently looks the same; is this normal?

      Honey is still liquid at the time of harvest. It does not reach its final texture and color for some time, depending on the season, its floral origins, and the personality of our bees! The precise texture of our organic Grand Cru honey cannot be determined in advance. White blotches may also appear on the surface (especially in the winter): this is a sign that your honey is completely pure and natural. Take them as a guarantee of authenticity! Each jar of our honey really is unique.

      Why is there so much variation in the prices of different honeys?

      Contrary to widespread belief, the "natural" origin of honey can easily be altered by human intervention: the location of the hives, how the bees are fed, the time of harvest, extraction procedures: all play a vital role in the final quality of the honey. A hive that is transported many times a year, chasing flowers, will yield worse quality than one left to its own devices. We have chosen to not interfere in the same way as many other beekeepers.

      Is honey fattening?

      Easily digestible and stimulating, good quality honey does not cause tooth decay or make you put on weight (cf. Dr. René Flurin). High quality honey consumed in moderation stimulates the metabolism. It is composed of simple carbohydrates that are predigested by the bees, unlike processed carbohydrates and sugars found in notoriously fattening products such as soda or white bread. Honey even contains a valuable enzyme, sucrase, which protects against tooth cavities.

      How should I store honey?

      Your organic, raw, Grand Cru honey is best during the year following its harvest. However, it will keep for many years if protected from light and changes in temperature. It is not necessary to put it in the fridge; in fact it is ideal to store it out in a dark cupboard that is not exposed to any extreme temperatures. Your honey will keep well after it is opened due to the screw cap.

      How do I taste honey?

      The four sensory criteria:

      • Visual appearance
        Color is an important characteristic of honey and will depend on its floral and geographical origins. Honey takes on its final color and texture after a few months.
      • Scent
        Each honey has its own smell, which will be more or less pronounced depending on its origin, age etc. Take time to use your nose to identify the subtle notes that characterize fine honeys, before and after tasting.
      • Flavor
        Try to taste your honey in a calm, relaxed manner in order to learn to recognize its aromatic characteristics. An interesting way to explore honeys is to use the tasting wheel developed by University of California-Davis, in order to find the unique flavor of your honey.
      • Texture 
        When the honey is in your mouth, be aware of texture sensations: smoothness, granularity, etc. Rolling it along your tongue and on the top of your mouth will unlock different flavors and sensations.

       The art of accompanying honey

      Honey is best enjoyed by itself, as a Grand Cru. Its generous nature helps the foods that it accompanies transcend to higher levels: spread on rustic whole grain bread or on toast, it provides a delightful mixture of flavors. Honey with dairy products is particularly pleasant, balancing the natural acidity of fermented milks. It is also incomparable as a replacement for sugar in teas and infusions. It is a highly valued ingredient in gastronomic cuisine, such as sauces for meats such as duck or pork.

      Take care, as we do not to heat honey in more than 35°C, to preserve its natural characteristics in terms of flavor and vitamins and enzymes.