My family really loves "cheese crack", i.e. the "savory toasted cheese" from Digby.. (Our proportions: 1 block cream cheese, 1 stick butter, 1 wedge of ripe Brie. Cut up, nuke, stir. Seriously, try it.)
The only problem is that the rind of Brie doesn't melt, so leaving it on leads to oddly-textured bits floating around unpleasantly in your cheese dip. Thus, we need to cut off the rind of the Brie. If it's a mild and firm (read: less ripe and flavorful) Brie, this is easy enough, but when your Brie is at that perfect stage of almost-but-not-quite-oozing-out-of-the-package, like Wegman's store-brand "Intense" Brie, it gets... harder. And messier. And worst of all, more wasteful of all that yummy Brie flavor.
Is there a trick or technique for removing the rind, so that you don't leave behind little bits that'll ruin the texture of the end product, but you also don't end up leaving half the cheese on the cutting board?
Alternatively, the frame challenge: is there actually a way to get the rind to melt? I wouldn't object to a stovetop method - after all, we only use the microwave if we're making a single batch. I know some people use slow cookers to make large batches, but AFAIK that still involves removing the rind.