search google.ch (swiss google) for vacherin friboureois, this will give you better results altough they will be in german and french.
there is a misconception regarding b. linens that they are only there if you put them there. when we wash a cheese, our aim is that the cheese will develop natural b. linens to harden and preserve the rind. these are mild, not as populated as you would have if you added a culture. I understand the law to state that the rind is washed to develop b. linens naturally, or certain accepted laboratory strains of b. linens can also be used. This is virtually the same for our Alpkäse, which is a close cousin to Vacherin Fribourgeois and Le Gruyere.
as for there being only 8 recognized AOC Swiss cheeses by Swiss law, it pleases me that 3 of them are produced only in Canton Bern -Berner Alpkäse and Berner Hobelkäse (which are really the same thing) and Ementaler. And the first two wonderful cheeses are produced only by hand (as per Swiss law) and i do not know that they are to be found anywhere in the US. a full 75% of production of Berner Alpkäse is sold locally, and 20% is sold in other parts of Switzerland. the remaining 5% is sold mostly in Germany or France. This cheese is not produced in sufficient qty for export. This is the difficulty, that very little of the handmade cheeses can be had in N. America. I do hope to rectify the situation to some degree, and maybe some day when we are better established import certain Swiss cheeses
Also, there are many different traditional Swiss fondue cheeses. In the Canton of Bern you will typically find a half mixture of Ementaler and Gruyere.
More common i think among German speaking Swiss is Raclette rather than Fondue. The principal difference between the 2 being that Raclette is drizzled over the food (usually bread and potatoes, maybe some sausage) while Fondue is for dipping (may have even some wine mixed in to keep it thinner)