The Noix d’Argentalis ripened in a walnut liquor. The mould used for this tomette gives it its famous even and concentric stripes which remind of a “wicker basket”. During the aging stage of at least 6 weeks in humid cellars, the cheese is rubbed three times with walnut liquor from the Distillerie du Périgord in Sarlat. The tommette gets is brown colour and subtle walnut flavour from this liquor. It is creamy and soft. The paste is ivory coloured supple and soft.