Amou is a farmhouse cheese made from sheep's milk. Named after the town 'Amou', this cheese is produced in Gascony in the southwest of France. It is a pressed and uncooked cheese. It takes a minimum of two months to mature but its ripening process can be extended up to six months also. It contains a minimum of 45% fat and has a thin brushed, washed, oiled and natural rind. It offers a firm and elastic paste with a sharp flavour. Tastes delicious with white and rose wines of Béarn or a dry fruity white wine.