While the rind is where much of the bitterness is, it’s also where much of the flavor is. Most Brie tastes enough the same on the inside that how it’s aged (and thus how the rind forms) is what really distinguishes one brie from another. A lot of your cheaper ones only have enough thin, nearly-tasteless rind to be considered Brie, but your better Bries will have a thicker and more flavorful rind. Without the rind, that tiny bit of bitterness and semi-solid texture are about the only things that make Brie taste much different from sour cream. When I was younger, I myself didn’t like the rind, but at the time, I couldn’t stand cheddar either for pretty much the same reason.
If you aren’t a fan of Brie because of a bitter aftertaste, I think Camembert would be worse for you as it’s basically a stronger Brie, and I have by doubts about anything of the Bleus like Gorgonzola, Cambozola (basically Camembert and Gorg combined), or Roquefort. Those each also have some “tang”; far moreso than Brie.
As for what to do to make what you have taste better, I’m the type of person who prefers to eat my cheese without a cracker and have been known to eat a half-pound block like a candy bar (no knife, just biting off hunks) so I’ll defer to those that like using cheese as an ingredient rather than as a standalone snack. I just figured I’d give you a heads up on similar soft cheeses.