The Dyce method for creamed honey was developed to create a stable consistent honey for the european market.  Honey would naturally crystalize in ships storage holds over the transit across the atlantic, in some cases the texture of the crystallized honey was so rough that some of the farmers were not paid for their honey.  The Dyce method heats the honey and then rapidly cools it, before a culture of fine honey crystals are introduced.  This process is very similar to making yogurt.  Our creamed honey is a combination of our extracted fall honey and the introduction of creamed clover honey as the culture.  We store the honey in 55 degrees fahrenheit rooms to culture a very smooth and full flavored spreadable honey.