NEW YORK, NY – June 25, 2026 – In an industry often perceived as steeped in tradition, a new wave of trailblazers is challenging norms, infusing fresh perspectives, and redefining what it means to be a leader in the world of artisanal cheese. Among them is Isabel "Izzie" Ocampo, an American Cheese Society Certified Cheese Professional (ACS CCP) and the visionary "Cheese Bruja" and Cheesemonger at BKLYN Larder. Featured prominently in culture: the word on cheese magazine’s prestigious 2026 Hot List, Ocampo’s journey is a compelling narrative of serendipity, cultural identity, and a profound belief that, much like magic, cheese is made with intention.

This article, drawn from culture‘s Summer 2026 issue, delves into Ocampo’s dynamic career, her commitment to education, and her unique philosophy that bridges the ancient craft of cheesemaking with a modern, inclusive vision. Her recognition on the Hot List, an annual compilation celebrating 20 individuals who are significantly shaping the cheese landscape, underscores her growing influence and the innovative spirit she brings to every aspect of her work.

From Uncharted Territory to a Fulfilling Calling

Izzie Ocampo’s path into the cheese industry was far from conventional, beginning not with a lifelong passion, but with a practical need for employment. A first-generation Mexican-American, raised amidst the vibrant tapestry of New York City, Ocampo initially pursued a B.A. in Political Science. Upon graduation, the immediate future felt uncertain, prompting her to seek a job that would bridge the gap between academia and professional life.

The Serendipitous Start at Citarella

In the fall of 2017, Ocampo applied for a cashier position at Citarella Gourmet Market in Greenwich Village. What began as a stopgap measure soon transformed into an unexpected opportunity when she was offered a full-time role in the cheese department. This was her initial foray into a world previously unknown to her – a realm of complex flavors, intricate processes, and a rich history she was eager to unravel. "I was nervous and excited—this was a world completely unknown to me," Ocampo recalls of those early days, reflecting on the vast, delicious landscape that lay before her.

Navigating the Pandemic and Discovering Deep Purpose

Ocampo’s career trajectory, while initially driven by necessity, rapidly evolved into a full-fledged calling. She honed her skills behind cut-to-order counters, developing an intuitive understanding of various cheeses and the nuances of customer interaction. Her dedication did not go unnoticed, leading to a coveted internship at Murray’s Cheese Caves, a renowned institution in the American cheese scene. Here, she gained invaluable hands-on experience in affinage – the art of aging cheese – deepening her technical expertise and expanding her appreciation for the transformative power of time and environment on dairy.

However, like many in the food industry, Ocampo faced significant challenges during the tumultuous period of the COVID-19 pandemic. The relentless demands and emotional toll of the crisis pushed her to the brink of burnout, leading her to consider leaving the industry altogether. "The pandemic left me overworked and burned out," she admits, highlighting a pivotal moment of introspection. It was during this period of deep reflection that Ocampo experienced a profound "aha moment." She realized that walking away from cheese would cause her more pain than staying. This realization solidified her commitment, transforming her professional involvement into an undeniable personal imperative.

Her resolve was further reinforced in the fall of 2020 when Emilia D’Albero extended an invitation to join The Greene Grape in Brooklyn on a part-time basis. This role eventually blossomed into a full-time position, marking another critical turning point. "Eventually I went full-time, and that’s when it hit me: Oh sh*t, I think I want to go all in," she recounts, perfectly encapsulating the moment her professional path became unequivocally clear. Since then, Ocampo has continued to ascend, taking on leadership roles, including managing the cut program at Food Matters Again, before bringing her unique vision to BKLYN Larder.

Championing Accessibility Through Education

Ocampo’s commitment to the cheese industry extends beyond the counter; she is an active and influential member of the American Cheese Society’s (ACS) Education Webinar Sub-Committee. This role underscores her deep-seated passion for making the complex world of cheese less intimidating and more accessible to a broader audience.

Breaking Down Barriers

For many, the vast array of cheese varieties, their often-unfamiliar names, and the intricate terminology surrounding them can be daunting. Ocampo recognizes this barrier and actively works to dismantle it. "When I’m behind the counter, I love making cheese way less intimidating and more fun for others," she explains. Her approach is characterized by a blend of technical knowledge and an engaging, approachable demeanor, transforming what could be a transactional exchange into an educational, enjoyable experience. She believes that by simplifying the language and demystifying the process, more people can discover and appreciate the rich tapestry of cheese.

Nurturing Intellectual Curiosity

Beyond public accessibility, her involvement with the ACS Webinar Sub-Committee allows Ocampo to delve into the more academic and scientific facets of cheesemaking. This satisfies her intellectual curiosity, enabling her to explore "wildly niche, nerdy topics that scratch the science itch in my brain." This dual passion—for broad accessibility and deep scientific inquiry—highlights her comprehensive understanding of the industry. Her enthusiasm for topics like "the art and science of curd cutting and how to improve it" showcases a dedication to continuous learning and an eagerness to share advanced knowledge with peers and aspiring cheesemakers alike. This commitment to both the practical and theoretical aspects of cheese education is a hallmark of her leadership.

The Philosophy of the "Cheese Bruja": Intention and Magic

Perhaps one of the most captivating aspects of Izzie Ocampo’s professional identity is her self-proclaimed title, "Cheese Bruja." Her Instagram bio, a succinct declaration, states: "cheese, like magic, is made with intention." This isn’t merely a whimsical tagline; it’s a profound philosophical framework that guides her work and reflects her unique cultural lens.

Brujería and the Craft of Cheesemaking

To Ocampo, the concept of "brujería" (witchcraft) is inextricably linked to the intentionality and transformative nature of cheesemaking. It’s about more than just following a recipe; it’s about imbuing the process with purpose, energy, and a deep connection to the ingredients and the desired outcome. "I see it as making a wish and nurturing it. It’s hope, trust, blind faith, and intuition guiding your actions, and it’s remembering to say thank you," she elaborates. This perspective elevates cheesemaking from a mere culinary art to a spiritual practice, where each step is infused with meaning.

She draws parallels between elaborate brujería rituals—involving incense, candles, and offerings—and the careful, deliberate steps of cheesemaking. Yet, she also emphasizes that intention can be as simple and potent as the act of pulling fresh mozzarella behind the counter, "adding good vibes (and salt), and trusting the customer will come back for more." This blend of the mystical and the mundane highlights her ability to find profound meaning in everyday craft.

Witnessing the Magic: Murray’s Cheese Caves

Ocampo’s experiences at Murray’s Cheese Caves further solidified her belief in cheese as a magical endeavor. She vividly recalls a particular incident where she "somehow bloomed fiery Sporendonema casei on batches of Murray’s Buttermilk Basque." This unexpected microbial flourishing, a phenomenon that could be attributed to precise conditions or, in her view, a touch of the inexplicable, reinforced her perspective. "How could I not see cheese as magic and witchcraft?" she muses, acknowledging the almost alchemical transformations that occur within the cheese caves. This anecdote beautifully illustrates her ability to connect the scientific and the intuitive, finding wonder in the microscopic processes that bring cheese to life.

Inspirations and the Future of Creative Expression

When asked about her biggest inspiration in the cheese world, Ocampo grapples with the unfairness of picking just one, likening it to choosing a favorite cheese. However, she ultimately points to Alisha Norris Jones, whose work resonates deeply with her.

Alisha Norris Jones: A Beacon of Creative Self-Expression

"Her spreads scream at my soul. They exist on a different ethereal plane," Ocampo enthuses about Norris Jones. This admiration stems from a profound appreciation for creative expression and authenticity. Ocampo had the privilege of witnessing Norris Jones’s artistry firsthand, even competing against her at the 2024 Cheese Culture Coalition event during the American Cheese Society Annual Conference. This experience further solidified Norris Jones’s status as an exemplar. "To me, she embodies the relationship between self, food, and the systems we exist in," Ocampo states, articulating a desire to express herself with similar creative freedom and on her own terms. This aspiration speaks to a larger yearning for authenticity and personal voice within the industry.

Towards a More Equitable and Inclusive Cheese Future

Ocampo’s vision for the future of cheese is both pragmatic and hopeful, particularly regarding issues of equity and inclusion. Her "Mars is in Aries," a playful nod to her astrological chart, signifies a direct and honest approach, even when addressing sensitive topics.

Acknowledging the Challenges

Her initial "knee-jerk reaction" to whether the industry can be more equitable and inclusive is a "resounding no," reflecting an acute awareness of existing power dynamics and systemic inequalities. This candidness is a testament to her commitment to truth and her refusal to shy away from difficult realities. Many within the industry are "hyperaware of them," she notes, acknowledging the pervasive nature of these challenges. This perspective is vital for genuine progress, as it underscores the need for conscious effort rather than complacent optimism.

The Power of Collective Action and Inherited Will

However, Ocampo quickly pivots to a more hopeful outlook, emphasizing the ongoing work of dedicated individuals and organizations. "But then I take a breath and remember that those doing the work—nonprofits, scholarships, task forces—are building spaces where more people can belong," she clarifies. This highlights the crucial role of collective action, advocacy, and strategic initiatives in fostering a more welcoming and diverse cheese community. She sees the future not as a predetermined outcome, but as "an ongoing project," a continuous endeavor fueled by "love, hope, and belief" that must "inspire action." Her reference to the popular anime One Piece—"Inherited will never fades"—underscores her conviction that the efforts of past and present advocates will continue to drive positive change, ensuring that the dream of a truly inclusive industry endures.

This perspective is particularly significant given Ocampo’s background as a first-generation Mexican-American. Her lived experience undoubtedly informs her understanding of the importance of representation and the creation of equitable opportunities within industries that have historically lacked diversity. Her voice adds a critical dimension to the ongoing dialogue about making the cheese world reflect the diverse communities it serves.

The Profound Joy of Cheese

Ultimately, what truly animates Izzie Ocampo’s work is the profound joy she derives from cheese itself. Her connection to cheese is deeply personal and imbued with a reverence for its multifaceted nature.

Cheeses as Individuals, Legacies as Gifts

"Cheeses are like people—they exist in multitudes and carry their own personalities," she eloquently states. This anthropomorphic view speaks to her ability to perceive the unique character and story embedded within each wheel or wedge. For Ocampo, holding a small producer’s cheese is an act of deep respect. "I feel a deep reverence when I hold a small producer’s cheese. It’s someone’s labor, legacy, tradition, and innovation made physical," she explains. This appreciation extends to acknowledging "all the hands it passes through to get to the customer," recognizing the collective effort that brings such a product to market.

In this exchange, she finds a moment of gratitude: "I thank the cheese for being here." This sentiment underscores a profound connection to the food system, acknowledging not just the product but the entire ecosystem of human effort, animal husbandry, and natural processes that converge to create it.

A Humble Connector

Beyond its inherent qualities, Ocampo celebrates cheese for its social power. "It’s humble, it’s shareable, and it brings people together," she asserts. Cheese, in her view, transcends its role as a mere food item, becoming a catalyst for connection, conversation, and community. It is this unifying aspect that has, in turn, shaped her own life and brought her into contact with countless individuals, forging bonds and expanding her world. "It brought me to all of you," she concludes, reflecting on the personal and professional relationships that have enriched her journey.

Implications and a Legacy of Intention

Izzie Ocampo’s presence on culture: the word on cheese‘s 2026 Hot List is more than just an accolade; it’s a recognition of her impactful contributions and the broader implications of her philosophy for the cheese industry. Her blend of technical mastery, cultural insight, and unwavering commitment to accessibility and equity positions her as a significant changemaker.

By embracing the title "Cheese Bruja," Ocampo challenges conventional perceptions of professionalism and injects a vibrant, culturally rich perspective into a traditional field. Her emphasis on "intention" as the core of both magic and cheesemaking encourages a deeper, more mindful engagement with food production and consumption. This approach has the potential to inspire not only other cheesemongers but also producers, educators, and consumers to view cheese not merely as a commodity, but as a product of passion, heritage, and deliberate creation.

Her advocacy for education and inclusivity within the American Cheese Society speaks to a growing movement within the food world to dismantle barriers and create a more representative landscape. As the industry continues to evolve, voices like Ocampo’s are crucial for guiding it towards a future that is not only delicious but also just, equitable, and authentically reflective of the diverse communities it serves. Her journey exemplifies how personal background and unique perspectives can enrich an entire industry, proving that with intention, magic truly can be made.

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