Technical Details:
Issue Date: 20 February 2023
Process: Offset
Size Stamp: HB of two 40 x 30 mm
About DO Protected Canary Islands - Majorero cheese and Old Potatoes from the Canary Islands.
A Protected Designation of Origin is the result of quality original products that are due to the geographical environment in which they are produced, as well as the natural and human factors involved in the process. Correos continues to carry out the series dedicated to highlighting Gastronomy in which it covers the Spanish geography bringing us closer to two new benchmark products from the Canary Islands.
The Old Potatoes of the Canary Islands are native to the American continent. They arrived in the Canary Islands in the 16th century and soon prospered on the islands thanks to the diversity of their agricultural ecosystems. They are exclusive and of high quality.
They were planted for the first time in Icod el Alto, Los Realejos, Tenerife, in 1622, according to the writer Viera y Clavijo, and since then they have been protected by the farmers of the islands like a treasure. They are cultivated in a dry regime; They are sown in January and remain in the ground for 6 months. In the same way they are 6 months available to consume in perfect conditions.
There are currently 29 varieties within the DOP, although 90% of the production is on the island of Tenerife.
Majorero cheese was the first cheese from the Canary Islands and the first goat cheese in Spain to obtain the "Denominación de Origen" in 1996 and the mention of "Protected" in 1999.
It is an enzymatic coagulation cheese, pressed paste, it can be made with both raw milk and pasteurized Majorera goat's milk, with the eventual addition of up to 15% Canarian sheep's milk. Both its production and maturation take place solely and exclusively on the island of Fuerteventura.
According to its degree of maturation we can find three categories:
-Tender: 8-20 days.
-Semi-cured: 21-60 days.
-Cured: more than 60 days.
The only spreads allowed are in semi-cured and cured cheeses, which can be spread in gofio paprika or oil. Soft cheeses can only be found with their natural rind.
To recognize a Majorero cheese by its label, look for the mention “Protected Designation of Origin Queso Majorero”, this label must always be accompanied by the European logo that accompanies all products with the Protected Designation of Origin mark and its back label.
Those cheeses that include the mention of "Artisan Cheese" with those made with milk from the farm itself.
Process: Offset
Size Stamp: HB of two 40 x 30 mm
About DO Protected Canary Islands - Majorero cheese and Old Potatoes from the Canary Islands.
A Protected Designation of Origin is the result of quality original products that are due to the geographical environment in which they are produced, as well as the natural and human factors involved in the process. Correos continues to carry out the series dedicated to highlighting Gastronomy in which it covers the Spanish geography bringing us closer to two new benchmark products from the Canary Islands.
The Old Potatoes of the Canary Islands are native to the American continent. They arrived in the Canary Islands in the 16th century and soon prospered on the islands thanks to the diversity of their agricultural ecosystems. They are exclusive and of high quality.
They were planted for the first time in Icod el Alto, Los Realejos, Tenerife, in 1622, according to the writer Viera y Clavijo, and since then they have been protected by the farmers of the islands like a treasure. They are cultivated in a dry regime; They are sown in January and remain in the ground for 6 months. In the same way they are 6 months available to consume in perfect conditions.
There are currently 29 varieties within the DOP, although 90% of the production is on the island of Tenerife.
Majorero cheese was the first cheese from the Canary Islands and the first goat cheese in Spain to obtain the "Denominación de Origen" in 1996 and the mention of "Protected" in 1999.
It is an enzymatic coagulation cheese, pressed paste, it can be made with both raw milk and pasteurized Majorera goat's milk, with the eventual addition of up to 15% Canarian sheep's milk. Both its production and maturation take place solely and exclusively on the island of Fuerteventura.
According to its degree of maturation we can find three categories:
-Tender: 8-20 days.
-Semi-cured: 21-60 days.
-Cured: more than 60 days.
The only spreads allowed are in semi-cured and cured cheeses, which can be spread in gofio paprika or oil. Soft cheeses can only be found with their natural rind.
To recognize a Majorero cheese by its label, look for the mention “Protected Designation of Origin Queso Majorero”, this label must always be accompanied by the European logo that accompanies all products with the Protected Designation of Origin mark and its back label.
Those cheeses that include the mention of "Artisan Cheese" with those made with milk from the farm itself.
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