By culture: the word on cheese | June 25, 2026
This article is from: Summer 2026

(This interview is part of culture’s 2026 Hot List. Click here to learn more about our selection process and to see the latest Hot List class.)

Unveiling a Visionary: Izzie Ocampo, ACS CCP

In the ever-evolving landscape of artisanal food, certain individuals emerge not just as experts, but as true visionaries, shaping the industry with their unique perspectives and unwavering passion. Isabel “Izzie” Ocampo, an American Cheese Society Certified Cheese Professional (ACS CCP) and the esteemed Cheese Bruja & Cheesemonger at BKLYN Larder in New York, stands prominently among them. Recognized by culture: the word on cheese as a member of its exclusive 2026 Hot List, Ocampo is celebrated for her dynamic career, profound commitment to accessibility, and a distinctive philosophy that marries technical expertise with a deeply personal, almost magical, approach to cheese. Her journey is a testament to the power of intention, cultural identity, and the transformative potential of finding one’s true calling.

Ocampo’s ascent in the cheese world is anything but conventional. A first-generation Mexican-American raised amidst the vibrant tapestry of New York City, she initially harbored no specific aspirations to enter the dairy realm. Yet, once she stumbled upon it, the path unfolded with an almost fated precision. What began as a practical retail job swiftly blossomed into a profound passion, propelling her through an impressive trajectory that now sees her at the forefront of cheese innovation and advocacy. Her title, "Cheese Bruja," is not merely a whimsical moniker; it encapsulates a philosophy where the craft of cheesemaking and appreciation is imbued with intention, intuition, and a touch of the mystical, transforming the mundane into the extraordinary.

A Journey Paved with Serendipity and Grit

Izzie Ocampo’s professional narrative is a compelling chronology of discovery and dedication. Her initial foray into the professional world, post-graduation with a B.A. in Political Science, was driven by necessity rather than pre-existing passion. In the fall of 2017, seeking employment, she applied for a cashier position at Citarella Gourmet Market in the bustling Greenwich Village. This pivotal moment, seemingly ordinary, set the stage for an extraordinary career shift. Recalling that time, Ocampo describes the apprehension and excitement of being offered a full-time role in Citarella’s cheese department—a domain entirely unfamiliar to her. It was a leap into the unknown, a world of intricate flavors, complex ripening processes, and diverse origins that would soon captivate her intellect and spirit.

Her initial immersion involved the rigorous daily routines of a cheesemonger: learning to identify countless cheeses, understanding their nuanced characteristics, mastering the art of cutting, and, crucially, engaging with customers. This hands-on experience provided a foundational understanding of the retail side of the cheese industry, honing her sensory skills and customer service acumen. From Citarella, Ocampo’s career diversified, leading her through various cut-to-order counters and ultimately to more specialized and leadership-oriented roles.

A significant milestone in her professional development was securing a coveted internship at Murray’s Cheese Caves, a hallowed institution for aspiring cheese professionals. Murray’s, renowned for its extensive cave-aging program and rigorous training, offered Ocampo an unparalleled opportunity to delve deeper into the science and artistry of affinage. This experience, working directly with cheeses as they matured, developing their unique rinds and flavors, provided invaluable insights into the transformative processes that elevate milk into magnificent cheese. It was here, in the cool, damp environment of the caves, that her understanding of cheese moved beyond mere retail to a more profound appreciation of its living, evolving nature.

Following her time at Murray’s, Ocampo continued to ascend, taking on leadership positions that further solidified her expertise. She notably ran the cut program at Food Matters Again, a role that demanded not only an encyclopedic knowledge of cheese but also keen operational skills in managing inventory, quality control, and staff training. Each step in her journey built upon the last, progressively equipping her with a comprehensive understanding of the cheese industry, from farm to counter.

The "Aha" Moments and Unwavering Commitment

Like many professionals, Ocampo faced a period of profound challenge and introspection that ultimately cemented her commitment to the cheese industry. Her "aha moment," as she describes it, was a two-part revelation, deeply influenced by the unprecedented global events of the early 2020s. The first part arrived during the height of the pandemic, a period that pushed many essential workers to their limits. Ocampo found herself overworked and severely burned out, leading her to contemplate leaving the industry altogether.

"After some deep reflection," she explains, "I realized it would hurt more if I walked away from cheese." This realization was a powerful indicator of how deeply cheese had embedded itself in her professional identity and personal fulfillment. It wasn’t just a job anymore; it was a part of her essence. The thought of its absence provoked a stronger emotional response than the exhaustion she was experiencing, signaling an undeniable bond.

The second part of her "aha moment" arrived in the fall of 2020, offering a much-needed reprieve and a renewed sense of purpose. Emilia D’Albero, a respected figure in the Brooklyn food scene, hired Ocampo part-time at The Greene Grape. This opportunity provided a fresh perspective and a supportive environment, allowing Ocampo to rediscover the joy and passion that had initially drawn her to cheese. "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. This period marked a definitive turning point, transforming a career path into an unequivocal calling. It was a moment of profound clarity, solidifying her resolve to dedicate herself fully to the intricate, delightful world of cheese.

Championing Accessibility Through Education

Ocampo’s commitment extends beyond the counter; she is a passionate advocate for cheese education, serving as an active member of the American Cheese Society’s (ACS) Education Webinar Sub-Committee. The ACS is the leading organization for cheese professionals in North America, and its committees play a crucial role in shaping industry standards and fostering knowledge. Her involvement underscores a core belief: that cheese, despite its often-perceived elitism, should be accessible and enjoyable for everyone.

"When I’m behind the counter, I love making cheese way less intimidating and more fun for others," Ocampo states. This philosophy drives her educational efforts. She understands that for many, the vast array of cheese types, their complex terminologies, and pairing suggestions can be overwhelming. Her approach focuses on demystifying cheese, breaking down barriers, and inviting people to explore its wonders without fear of judgment. She believes that a foundational understanding enhances appreciation, allowing consumers to connect more deeply with the product.

Her work on the Webinar Sub-Committee allows her to delve into more specialized, "wildly niche, nerdy topics that scratch the science itch in my brain." This duality—making cheese approachable for the general public while also satisfying her own intellectual curiosity with intricate details—highlights her comprehensive engagement with the subject. She expresses a particular fascination with the "art and science of curd cutting and how to improve it," showcasing her dedication to understanding the minute, yet critical, processes that contribute to a cheese’s final character. This blend of broad appeal and specialized knowledge positions her as a dynamic and effective educator, capable of engaging diverse audiences.

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

Perhaps the most captivating aspect of Izzie Ocampo’s professional identity is her embrace of the "Cheese Bruja" moniker, prominently featured in her Instagram bio, which declares: "cheese, like magic, is made with intention." This statement is not a mere catchy phrase; it’s a deeply personal philosophy that informs her entire approach to cheese. When asked to elaborate, Ocampo delves into a rich explanation that transcends the culinary and touches upon spirituality and conscious creation.

"Oh boy—how to not turn this into a dissertation," she quips, before articulating her vision. "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. It’s your soul, knowledge, and wisdom made tangible." This perspective elevates cheesemaking and consumption beyond a mere transaction or sensory experience, framing it as an act of deliberate creation and gratitude.

She draws a direct parallel to brujería, or witchcraft, where setting intentions is central to the practice. While some might envision elaborate rituals involving "incense, candles, offerings," Ocampo emphasizes that intention can manifest in the simplest of actions. "It can be as simple as pulling fresh mozzarella behind the counter, adding good vibes (and salt), and trusting the customer will come back for more," she explains. This highlights the idea that even everyday culinary tasks, when performed with mindfulness and a positive outlook, can become imbued with a kind of magic, fostering connection and satisfaction.

Her time as an intern at Murray’s Cheese Caves provided a tangible, almost mystical, validation of this philosophy. She recounts an extraordinary experience where she "somehow bloomed fiery Sporendonema casei on batches of Murray’s Buttermilk Basque." Sporendonema casei is a specific red mold that contributes to the unique characteristics of certain cheeses. For Ocampo, this unexpected and vibrant bloom was not just a scientific phenomenon but a profound moment of connection between her intent and the living organisms of the cheese. "How could I not see cheese as magic and witchcraft?" she reflects, underscoring the deep resonance this experience had with her burgeoning philosophy. Her "Cheese Bruja" identity is thus a synthesis of scientific understanding, intuitive practice, and a belief in the power of conscious intent to shape outcomes in the world of fromage.

Inspiration and Creative Expression

When prompted to name her biggest inspiration in the cheese world, Ocampo playfully balks at the difficulty, likening it to choosing a favorite cheese—an impossible task for any true connoisseur. However, she ultimately identifies Alisha Norris Jones as a current and profound source of inspiration. Norris Jones, known for her extraordinary cheese spreads and artistic presentations, clearly embodies the kind of creative expression that Ocampo aspires to.

"Her spreads scream at my soul. They exist on a different ethereal plane," Ocampo enthuses, describing the almost spiritual impact Norris Jones’s work has on her. She had the privilege of witnessing Norris Jones’s "magic firsthand" when they competed against each other in 2024 at the Cheese Culture Coalition event during the American Cheese Society Annual Conference. This direct observation and friendly competition further solidified her admiration.

For Ocampo, Norris Jones represents more than just aesthetic excellence; she embodies "the relationship between self, food, and the systems we exist in." This suggests an appreciation for how Norris Jones’s creativity is not isolated but deeply integrated with her identity and her engagement with the broader food system. Ocampo expresses a deep desire to emulate this level of self-expression: "I hope to express myself creatively like that—on my own terms." This ambition speaks to her own journey of defining her unique path and infusing her work with her authentic self, much like her "Cheese Bruja" philosophy.

Navigating the Future: Equity and Inclusivity

Ocampo’s vision extends beyond individual creativity to encompass the broader societal implications within the cheese industry. When asked about the future of cheese, particularly regarding equity and inclusivity, her response is characteristically candid and insightful. "Alright—how not to ruffle feathers. My Mars is in Aries, so my honesty is delivered with a punch," she prefaces, acknowledging the sensitivity of the topic.

Her initial, visceral reaction to the question of whether the industry can be more equitable and inclusive is "a resounding no." This knee-jerk pessimism stems from an acute awareness of existing power dynamics and systemic inequalities. "There are power dynamics in every interaction, and many of us are hyperaware of them," she notes, reflecting a critical understanding of the social and economic structures that often perpetuate exclusion. This honest assessment underscores the deep-seated challenges that still pervade many industries, including artisanal food.

However, Ocampo’s perspective is not one of resignation. After a moment of reflection, she takes a breath and acknowledges the crucial work being done by others. She points to the efforts of "nonprofits, scholarships, task forces" that are actively "building spaces where more people can belong." This recognition of collective action highlights her belief that while the challenges are immense, dedicated individuals and organizations are making tangible progress.

For Ocampo, the future of equity and inclusivity in the cheese world is "an ongoing project." It requires sustained effort, driven by powerful intangibles. "Love, hope, and belief have to inspire action," she asserts, emphasizing the emotional and philosophical underpinnings necessary for true change. She draws an unexpected, yet potent, parallel to the popular manga and anime series One Piece, quoting its poignant message: "Inherited will never fades." This reference speaks to the enduring legacy of those who fight for justice and progress, suggesting that the torch of inclusivity will be passed down, ensuring the ongoing pursuit of a more equitable future. Her outlook, therefore, is a nuanced blend of clear-eyed realism about present challenges and an enduring hope fueled by collective will.

The Joy of Connection: Cheese as a Unifying Force

Ultimately, for Izzie Ocampo, the profound joy she derives from cheese stems from its multifaceted nature and its capacity to foster connection. "Cheeses are like people—they exist in multitudes and carry their own personalities," she beautifully articulates, imbuing each wedge and wheel with a distinct character. This anthropomorphic view allows her to approach cheese with a deep sense of respect and empathy.

She experiences a "deep reverence" when holding a small producer’s cheese, recognizing it as far more than a commodity. "It’s someone’s labor, legacy, tradition, and innovation made physical," she explains. This perspective highlights the human element embedded in every piece of cheese—the countless hours of work, the generational knowledge, the creative spirit, and the willingness to experiment. She contemplates "all the hands it passes through to get to the customer," acknowledging the intricate chain of production, distribution, and retail that brings these artisanal creations to our tables.

Her gratitude is palpable: "I thank the cheese for being here." This simple yet profound statement encapsulates her reverence for the product and the intricate ecosystem it represents. For Ocampo, cheese embodies humility, shareability, and a unique ability to bring people together. It serves as a universal language, transcending cultural barriers and fostering communal experiences. "It brought me to all of you," she concludes, a poignant reminder of how cheese has not only shaped her career but also connected her with a vibrant community of enthusiasts, professionals, and kindred spirits.

Izzie Ocampo is more than a cheesemonger; she is a force for change, a philosopher, and a passionate advocate for a more accessible, equitable, and joy-filled cheese world. Her inclusion in culture‘s 2026 Hot List is a well-deserved recognition of her unique contributions and her unwavering dedication to transforming the future of fromage, one intentional, magical, and inclusive step at a time.