What's the most efficient/effective method for removing the rind of a well-ripened Brie?
Addressing the frame challenge: I forgot about the Brie in the cheese drawer for a bit too long. It was nearly liquid, so there was no hope of removing the rind; I was happy just to get the plastic wrap off.

I put it on the stove with some butter and heated it on low for quite a while, stirring frequently. Eventually I added the cream cheese. (Twice the usual amount, because it wasn't "coming together" without it.) Then I put it through a fairly fine-mesh strainer. The result is slightly grainy (for lack of a better term), but not unpleasantly so. However, it was enough extra work that I think a less-ripe Brie, properly "peeled", is the better way to go.