Very Pressing Dilemma (...About Cheese)

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I have this problem that has been keeping my up tonight. I need to know whether I should throw out this brie or not!

I purchased a wheel of this Alouette brand fake brie made from pasteurized milk about five days ago. I cut out a big wedge and set that aside UNREFRIGERATED for about 4 days. I intended to bring it down to room temperature before eating but then I forgot about it. When I came back to it, the rind had grown a fuzzy film about 1 cm thick but it was still snowy white and only faintly smelled of ammonia. I tasted some of the cheese part and it was still good.

Every source points to brie requiring refrigeration and that it shouldn't be out for more than 2 hours.

bin it.

That is the kind of thing I would do.

Harder cheeses might be ok (might- if the house is cool and dry, etc) to cut mold off. Soft cheeses carry more molds through them, so it is not safe to cut it off and eat; same if it goes moldy in the fridge.

Two days ago I left some neufchatel out all night (16 hours), but our house is 62 degrees and I ate it in the morning with no ill effects.

When in doubt - throw it out.

Yeah, I did this last night too. It was out for nine hours while I was at work (forgot to bring it with me) and I fretted about it the whole time. But I ate it when I got home.
The worst part is always the fretting.