Is there an application for soft cheese rinds?
They are fantastic in veggie soups, for instance pumpkin soup.

Blend the whole thing, put back on the fire and add the cheese rinds, until molten (some pieces may remain, but it adds to the texture), very yummy!!! 

It definitely works with Camembert and blue cheese, I have never tried with other cheeses but I don't see why it would not work.

Of course the amount you use it's entirely up to your taste, in general do not put the same weight of rinds that you would put in cheese, as they taste stronger.