I haven't tried it, and this is just speculation, but I would assume that wrapping the cheese tightly before the mold gets a foothold would just keep it from ripening at all.
As far as making a less pronounced rind, I'm not the one to answer by any means, since mine have always tended to be excessively spicy and even ammoniac. That said, I would imagine that some combination of good wrapping (that breathes/lets out the pungent bits, but without drying out) and a long affinage at a low temperature would tip things in the right direction. I would also not be surprised if the specific choice of mold strain has some effect.
As far as the commercial choices, 'creme de brie' and the like, my guess is that they are produced by industrial methods too bleak to even consider here. (And this from the guy who still has thoughts of making his own American cheese.)