Baking granbarksost (spruce bark cheese) (Brie) with little mould
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.