The name Tomme de Savoie makes reference to a regional area known as Savoie in southwestern France. The word tomme, which literally means "wheel," or "round," can be applied to as many as 100 different cheeses throughout France. However, the common factor is that the production of each results in a small/medium-sized moutain-style (ie. firm-textured, ideal for aging) cheese.

Production of Tomme de Savoie uses semi-skimmed milk and originated as a by-product of several other traditional aged Savoie cheeses such as Beaufort. Since the aged cheeses require several months in order to mature to their peak, the cheesemakers started to produce Tomme de Savoie which typically reaches maturity within a matter of weeks, to help with cash flow. Tomme de Savoie also utilizes the semi-skimmed milk left over from the 'make' procedure of the aged cheeses.

Tomme de Savoie is covered with a suede-like, gray/brown rind that is frequently dotted with patches of yellow, red and white-colored mold.

The interior paste of the cheese is ivory-colored, while the texture is pliable and has numerous "eyes," or holes.

Flavors are clean, milky and lactic, with slight citrus and mushroom notes overlaid with a pleasingly musty cellar aroma.