Baking granbarksost (spruce bark cheese) (Brie) with little mould We have this amazing cheese from Sweden just like Brie cheese but surrounded by tree bark and meant for baking.  Should I remove the little bits of green mould from the outside of the cheese before baking for 10 mins - or will the heat kill any nasties in the mold? Temperature recommended is 150 degrees C for 10 mins.
Some mold spores can withstand high temps and the toxins produced by "bad" mold don't break down into something safe because they are heated.  Brie and brie-like cheeses are supposed to have white mold, but green is a different mold, and unless you know that particular green mold is safe to eat, I'd cut it off.