2 syllables: Tomme De Sa, voie. Stress on Tomme De Sa.
tahm-duh-sav-WA
/ˈtɑm də sæˈvwa/
Tomme De Savoie is pronounced tahm-duh-sav-WA (/ˈtɑm də sæˈvwa/). It has two syllables (Tomme De Sa-voie), with the stress on "Tomme De Sa". Tomme de Savoie is a French deodorized cow's milk cheese from the Savoie region in the Alps, often aged briefly. In French, the name denotes the specific cheese product and its origin, with subtle regional pronunciation cues. It is pronounced with French phonetics and often encountered in gourmet contexts or French culinary discussions.
proper nounTomme de Savoie is a French deodorized cow's milk cheese from the Savoie region in the Alps, often aged briefly. In French, the name denotes the specific cheese product and its origin, with subtle regional pronunciation cues. It is pronounced with French phonetics and often encountered in gourmet contexts or French culinary discussions.
"I served a slice of Tomme de Savoie with crackers and a glass of white wine."
"The artisanal Tomme de Savoie from the Savoie region has a mild, nutty flavor."
"In the cheese shop, she asked for Tomme de Savoie to pair with a crunchy baguette."
Pronounce as: Tohm duh sah-VOAH. IPA: /tɔm də savwa/ in French-adjacent pronunciation; in anglicized English contexts you may hear /ˈtɒm də sæˈvwɑː/ or /ˈtɔːm də səˈvwɔː/ depending on speaker. Focus on two-word cadence: TOMM (nasal) + duh (schwa) + sah-VOH (late stress on the final syllable). Keep the final -e in Savoie lightly voiced, almost silent. Visualize the alveolar start, rounded lips for the final 'voa'.
Common errors include treating de as a heavy English ‘dee’ instead of a soft schwa-displaced vowel, and incorrectly stressing Savoie with equal weight on -Sav- and -oie. Correct by saying To(me) with a nasal-ish ‘om’ sound, a light, quick de, and a final ‘sav-WA’ with the last syllable emphasized and the vowel rounded. Practice the final -Savoie as two French syllables: SA-VOI, with the -oi like ‘wah’.
In US English, you might hear /tɒm də sævwaʊ/ with a heavier American nasal and less French rhythm. UK speakers might approach /tɒm də sɑːˈvwɒ/ with clearer syllable breaks and a more open final vowel. Australian tends toward /ˈtɒm də sɑːˈvwaː/ with broader vowels and a more clipped de. The French-influenced tip remains: keep de as a separate word and give Savoie a final, clean -voi sound. IPA references: /tɔm də savɔ͡j/ approximations.
Two main challenges: the de is a light, unstressed linking particle that often becomes a schwa; and Savoie features a rounded, nasalized final vowel combination that’s not common in English. The two consonants -sv- in Savoie require you to move from s to v swiftly while rounding the lips for the -voi sound. The overall rhythm is two French-styled syllables that demand tight articulation and careful vowel quality to avoid anglicizing into a flat, single-word pronunciation.
A unique feature is the -Savoie segment, with the final -voie pronounced as -VOY with a rounded, elongated vowel; the emphasis falls naturally on Savoie’s last syllable when spoken in French rhythm, contrasting with a lighter middle de. Pay attention to nasal reservoir on the -om in Tomme and the soft ‘duh’ between Tomme and Savoie. The phrase is best practiced by chunking: [Tomme] [de] [Savoie], keeping each component distinct.
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Tomme de Savoie derives from French, combining tomme, a term for a wheel-shaped or pressed cheese, with de Savoie, indicating origin in the Savoie (Savoy) region of the French Alps. The word tomme originated from Old French tomme, related to late Latin forma (form, shape) via centuries of cheese-making traditions in rural French communes. The addition de Savoie is a geographic marker, literally meaning 'of Savoie' or 'from Savoie,' distinguishing this soft, pressed cheese from other regional varieties. The first attestations of tomme as a cheese type appear in Medieval and early modern French culinary texts, with references throughout provincial markets, monasteries, and agricultural treatises. In the 19th and 20th centuries, as regional cheese identities solidified, Tomme de Savoie emerged as a specific named product—acknowledged in cheese catalogs and culinary guides—as part of the broader Savoyard cheese repertoire. The term evokes Alpine pastures, cow’s milk, and traditional aging practices, and it gained international culinary exposure through importers and chefs who highlighted French farmhouse styles. Today, Tomme de Savoie is recognized in gourmet shops worldwide, often prepared with rustic, semi-soft textures and milder, nutty flavors that reflect the region’s feed and climate. The etymology thus traces a lineage from generic “tomme” in French dairy language to a defined regional product, anchoring its identity to Savoy’s dairy heritage and Alpine terroir.
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Words that rhyme with "Tomme De Savoie"
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