Alex, I love the book. The description covers vacherin production in one fermier's method in general, but offers no specifics on amounts, cultures, etc. Much like Waverly Root's Food of France, if you've got some experience in making this stuff, you can extrapolate, create, improve...but if a tyro, like myself, I'd add my $0.02 request as well, as I absolutely love vacherin and would love to make it.
(By the way - may post on another thread, trying to remember a cheese had years ago, many times, but not since then...strongly reminiscent of lanolin and grasses. I recall alpine tomme, though that may be wrong - the one note I have going a long way back suggests it may have been a tomme du fédou...any bells?).