So, I found these great Brie logs of cheese to use in my favorite Bruchette Recipe... I am not a big fan of the casings of brie cheese - a little too fuzzy for my liking - so I usually always cut off the "crust."
I had the thought this time to use a vegetable peeler! Worked like a charm and you totally waste less than cutting it off!! Granted, it was a lot easier to peel because it was a log, but the wider peelers that are so popular right now would work better for the rounds of brie.