One is a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind. Made from the milk of cows pasturing in alpine meadows and hence has a much richer taste in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), it typically contains 45 to 50 percent milk fat. It is marketed in a round wooden cheese-box and can be served warmed in its original packaging and eaten like a fondue.
The older the Vacherin gets, the stronger the smell of ammonia due to microorganism activity in the cheese.
After you bought it, keep on your kitchen counter and it will call you when it is ready. ; )