At Young Harris, four of us who had all taken Keith Fielder's course on creamed honey in 2010 entered the honey contest in 2011 with creamed honey. The Welsh honey judge for the contest took the opportunity to comment on the fact that so many more people are making creamed honey these days. In fact we only represented three good friends who did it after taking the class and one other person who also took the class.
However, more people may be trying creamed honey.
I am like you in that I don't want to heat honey, ever. But honey that is crystallizing on its own needs something to rescue it and you are either going to set it in a hot water bath to stop the crystallization (heat) or make creamed honey by the Dyce method (heat).