Among the questions we are asked most often by those discovering our alfalfa honey, one always returns: "is it raw or pasteurized?". It is a legitimate question, because the difference really exists and changes the product that arrives in the jar.
Heated to high temperatures to slow down crystallization and make it more stable on store shelves. Heat alters enzymes and delicate aromas.
Extracted and bottled without intensive heat treatments. It crystallizes faster, but remains closer to how the bees produced it.
What "pasteurizing" honey means
Pasteurization is a heat treatment that warms honey to high temperatures (generally above 40-45°C) primarily for commercial reasons. The problem is that heat, besides stabilizing the product, also damages a portion of its natural properties.
What "raw honey" means
Raw honey does not undergo this intensive heat treatment: it is extracted from the combs, decanted, and bottled without altering its natural structure.
Alfalfa honey, being rich in glucose, tends to crystallize faster than other honeys. If your jar becomes opaque and firm after a few weeks, it is simply the honey behaving as it should.
What we choose, and why
"We prefer a honey that crystallizes sooner, but that reaches you as similar as possible to how it comes out of the hive."
At Valserena, our alfalfa honey is not pasteurized. The choice is consistent with everything else we do: even our Parmigiano Reggiano does not take shortcuts to speed up processes that, in nature, require their own time.
How to use a honey that crystallizes
If your jar solidifies, simply warm it in a bain-marie at a low temperature to temporarily return it to a liquid state—avoiding the microwave, which heats it unevenly and too quickly. Many people actually prefer it crystallized, spreadable on bread and cheese with a teaspoon.
In short
- Our alfalfa honey is raw, not pasteurized
- Rapid crystallization is a sign of authenticity
- To melt it: low-temperature bain-marie, never the microwave
- The same philosophy as our Parmigiano: no shortcuts on natural timing
Try our raw alfalfa honey.
Discover Valserena honey →