Over time, production of fontina has spread worldwide, including to the United States, Denmark, Sweden, Canada, France, and Argentina.

Fontinas from Sweden, Denmark, and the United States have milder flavor, softer texture, and more holes than those of Italy.

[6] Although the version from the Aosta Valley is the original and the most famous,[7] a derivative production occurs in other parts of Italy, as well as in Denmark, Sweden, Quebec, France, Argentina, and the United States.

Fonduta alla valdostana (in Italian) or Fondue à la valdôtaine[14] (in French) is a traditional dish of fontina whipped with milk, eggs, and truffles.

Today, fontina is produced in countries around the world, including the United States, Denmark, Sweden, Quebec, France, and Argentina.