Date of Issue: 09 June 2016
Printing Procedure: Offset
Paper: Gummed
Stamp Size: 40.90 mm x 28.80 mm
Size of Sheet: 133.00 mm x 99.00 mm
Value of the stamps: 1.30 € each reason
Block turnover: 200,000
To say that a product has a "denomination of origin" means that it is subject to localized production in a specific area, with unique environmental characteristics and from which limited units are generated.
Producers who benefit from the designation of origin, are committed to maintaining product quality as high as possible and follow production protocols.
There are regulatory bodies that monitor compliance with the rules and authorize the display of the corresponding label that grants that category.
This year Correos continues with the series Gastronomy and issues a block sheet dedicated to the Protected Designation of Origin of Castilla la Mancha , where the Manchego cheese and saffron are the protagonists.
Manchego cheese . Manchego cheese is made with sheep's milk of the Manchego breed that feeds on grass throughout the year. It is subjected to a minimum maturation of 30 days for small cheeses, and 60 days for larger cheeses. It is done well with pasteurized milk or raw milk, although in the latter case, it must be labeled as "artisan". It is a pressed cheese, hard crust and firm and compact, with a color ranging from white to yellow. Its smell is intense and easy to identify. Its taste is something acidic, strong and very characteristic.
The saffron of La Mancha. The saffron comes from the stigmas of the flower that bears the same name after drying them through a process of roasting over low heat. It was introduced by the Arabs in the Iberian Peninsula around the 11th century. The first written reference on this product, dates from the year 1720.
The importance of saffron in Castilla la Mancha is reinforced by works of a pedagogical nature such as Jiménez Martín's practical azafranero, and has even given rise to a vocabulary of his own collected in works such as The Lexicon of Saffron in La Mancha speech. Saffron from La Macha is considered the best in Spain and one of the best in the world.
Printing Procedure: Offset
Paper: Gummed
Stamp Size: 40.90 mm x 28.80 mm
Size of Sheet: 133.00 mm x 99.00 mm
Value of the stamps: 1.30 € each reason
Block turnover: 200,000
To say that a product has a "denomination of origin" means that it is subject to localized production in a specific area, with unique environmental characteristics and from which limited units are generated.
Producers who benefit from the designation of origin, are committed to maintaining product quality as high as possible and follow production protocols.
There are regulatory bodies that monitor compliance with the rules and authorize the display of the corresponding label that grants that category.
This year Correos continues with the series Gastronomy and issues a block sheet dedicated to the Protected Designation of Origin of Castilla la Mancha , where the Manchego cheese and saffron are the protagonists.
Manchego cheese . Manchego cheese is made with sheep's milk of the Manchego breed that feeds on grass throughout the year. It is subjected to a minimum maturation of 30 days for small cheeses, and 60 days for larger cheeses. It is done well with pasteurized milk or raw milk, although in the latter case, it must be labeled as "artisan". It is a pressed cheese, hard crust and firm and compact, with a color ranging from white to yellow. Its smell is intense and easy to identify. Its taste is something acidic, strong and very characteristic.
The saffron of La Mancha. The saffron comes from the stigmas of the flower that bears the same name after drying them through a process of roasting over low heat. It was introduced by the Arabs in the Iberian Peninsula around the 11th century. The first written reference on this product, dates from the year 1720.
The importance of saffron in Castilla la Mancha is reinforced by works of a pedagogical nature such as Jiménez Martín's practical azafranero, and has even given rise to a vocabulary of his own collected in works such as The Lexicon of Saffron in La Mancha speech. Saffron from La Macha is considered the best in Spain and one of the best in the world.
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