A flattened disc of semihard to hard cheese made with sheep’s milk. It has a natural, yellow to orange washed and oiled rind. It is made on farms and named after Amou near Biarritz in Gascony. This cheese is at its best from May to October and contains 45% fat (dry). The curds are uncooked and pressed. It may be found in the following dimensions: 35 cm (14") diameter x 7 cm (3") deep, weighing 4.5 kg (10 lb). Affinage is 2-6 months. It is a good, strong-flavoured table cheese good for grating when hard.