NEW YORK, NY – June 25, 2026 – In an industry often perceived as steeped in tradition, Isabel "Izzie" Ocampo stands out as a vibrant, intuitive, and deeply intentional force for change. Recognized by culture: the word on cheese magazine as a standout on their prestigious 2026 Hot List, Ocampo, an ACS Certified Cheese Professional (CCP) and a cheesemonger at Brooklyn’s revered BKLYN Larder, is more than just an expert in fromage; she is a "Cheese Bruja," weaving cultural identity, intuition, and a profound belief in intention into every aspect of her work. Her journey, marked by unexpected turns and a steadfast commitment to accessibility, equity, and the inherent magic of cheese, positions her as a pivotal figure shaping the industry’s evolving landscape.

Ocampo’s inclusion on the Hot List, which spotlights 20 individuals redefining the cheese world, is a testament to her dynamic career and unique philosophical approach. A first-generation Mexican-American raised in the bustling heart of New York City, Ocampo’s path into the cheese industry was serendipitous, beginning with a retail job that quickly blossomed into an undeniable calling. Her distinctive blend of technical expertise, honed through rigorous training and invaluable internships, with a personal lens shaped by creativity and cultural heritage, offers a refreshing perspective that resonates deeply within the cheese community and beyond.

A Journey Forged in Passion: The Chronology of a Cheese Bruja

Izzie Ocampo’s story is one of discovery, resilience, and the transformative power of finding one’s true vocation. Unlike many who enter the cheese world with a pre-existing passion, Ocampo’s initial steps were driven by practicality, a common thread for many navigating post-collegiate life in a demanding city.

From Political Aspirations to Artisanal Cheese

After earning a B.A. in Political Science, Ocampo found herself, like many recent graduates, in search of employment. Her initial foray into the retail world began in the fall of 2017 when she applied for a cashier position at Citarella Gourmet Market in Greenwich Village. What started as a temporary necessity soon evolved into an unexpected opportunity when she was offered a full-time role in the cheese department. This was, as Ocampo recalls, a "world completely unknown to me," sparking a blend of nervousness and excitement. It was here, amidst the pungent aromas and diverse textures of artisanal cheeses, that the seeds of her future career were sown. She quickly absorbed the foundational knowledge of cheesemongering, learning the nuances of different styles, origins, and proper handling.

The Crucible of the Pandemic: Burnout and Reaffirmation

The nascent stages of Ocampo’s career were abruptly challenged by the unprecedented global pandemic. The demands placed on essential workers, including those in specialty food retail, led to immense pressure and exhaustion. "The pandemic left me overworked and burned out," Ocampo recounts, describing a period where she seriously contemplated leaving the industry altogether. This critical juncture, however, proved to be a defining "aha moment." Through deep personal reflection, she realized that walking away from cheese would cause her more pain than staying. This realization underscored a profound connection she had unknowingly forged with her work, transforming it from a job into an intrinsic part of her identity.

A New Beginning and Specialized Training

Reinvigorated by her self-discovery, Ocampo sought new opportunities that aligned with her renewed commitment. In the fall of 2020, Emilia D’Albero, a respected figure in the Brooklyn food scene, offered her a part-time position at The Greene Grape. This move proved to be another pivotal moment. "Eventually I went full-time, and that’s when it hit me: Oh sh*t, I think I want to go all in," she candidly shares. The Greene Grape provided a fertile ground for her to deepen her expertise and explore leadership roles.

Her career trajectory also includes a coveted internship at Murray’s Cheese Caves, a hallowed institution for aspiring cheese professionals. This experience offered invaluable insights into the intricate science and artistry of affinage – the aging and care of cheese. It was during this time that Ocampo famously "bloomed fiery Sporendonema casei on batches of Murray’s Buttermilk Basque," a feat that she playfully attributes to "magic and witchcraft." This hands-on experience with the microbiological transformations inherent in cheesemaking solidified her unique perspective, bridging scientific understanding with an almost mystical appreciation for the craft. Further leadership roles, such as running the cut program at Food Matters Again, continued to expand her operational expertise and strategic understanding of the cheese retail landscape. Today, as a key member of the team at BKLYN Larder, Ocampo continues to apply her extensive knowledge and unique philosophy, contributing to its reputation as a premier destination for specialty foods.

Weaving Intuition and Expertise: Supporting Data and Philosophical Depth

Ocampo’s professional journey is underpinned by a rich tapestry of philosophy and practical application. Her self-proclaimed title of "Cheese Bruja" is not merely a catchy moniker but a profound descriptor of her approach, blending ancestral wisdom with modern expertise.

The Art of "Cheese Brujería"

At the heart of Izzie Ocampo’s distinctive brand is her philosophy that "cheese, like magic, is made with intention." This concept, deeply rooted in the practices of brujería (witchcraft), elevates the act of cheesemaking and mongering beyond mere commerce. For Ocampo, intention is about "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 transforms a tangible product into an embodiment of "your soul, knowledge, and wisdom."

In practical terms, this means approaching every interaction with cheese—from selecting a wheel to cutting a portion for a customer—with a conscious, positive energy. She cites the simple 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 sensory engagement, technical skill, and spiritual connection fosters an environment where cheese is not just food, but a conduit for shared experience and personal growth. Her experience cultivating Sporendonema casei at Murray’s, a red-orange mold known for its distinctive appearance and role in ripening certain cheeses, became a tangible manifestation of this magic—a vivid demonstration of how intention and care can guide microbial processes to create something extraordinary. This perspective allows her to view the complex biological transformations of cheese through a lens of wonder and respect, seeing the unseen forces at play.

Championing Accessibility Through Education

Ocampo’s commitment to the American Cheese Society’s Education Webinar Sub-Committee is a direct extension of her desire to demystify cheese and make it accessible to a broader audience. Her passion stems from a belief that the cheese world, while rich in tradition, can often appear intimidating to newcomers. "When I’m behind the counter, I love making cheese way less intimidating and more fun for others," she explains. This approach extends beyond basic recommendations; it involves breaking down complex terminology, sharing fascinating scientific tidbits, and engaging customers in a way that sparks curiosity rather than apprehension.

Her work on the Webinar Sub-Committee allows her to delve into "wildly niche, nerdy topics that scratch the science itch in my brain." This includes exploring intricate details like "the art and science of curd cutting and how to improve it"—a seemingly granular topic that, when explored with Ocampo’s enthusiasm, reveals the depth of craftsmanship and scientific precision involved in cheesemaking. By sharing such specialized knowledge in an engaging format, she helps to bridge the gap between artisanal producers and enthusiastic consumers, fostering a more informed and appreciative community.

The Personal and the Palate: Quesillo and Alisha Norris Jones

When it comes to personal preferences, Ocampo’s choice of quesillo from a local Mexican goods store speaks volumes about her connection to her heritage and her appreciation for simple, honest flavors. Her candid admission, "If I had no self-control, it would be quesillo… I can easily down a pound in one sitting," highlights a down-to-earth authenticity that balances her philosophical depth. Quesillo, a stringy, mild Oaxacan cheese, represents comfort and cultural resonance, a reminder that even for a cheese professional, the purest joy can come from the familiar.

Her greatest inspiration in the cheese world, Alisha Norris Jones, further illuminates Ocampo’s values. Jones’s artistic cheese spreads, which Ocampo says "scream at my soul" and "exist on a different ethereal plane," represent a pinnacle of creative expression. Ocampo admires how Jones "embodies the relationship between self, food, and the systems we exist in," showcasing a holistic approach where personal identity and societal context are integral to culinary art. This aspiration to express herself creatively "on my own terms" reflects Ocampo’s desire to integrate her unique voice and cultural background fully into her professional output, much like Jones has done.

Confronting Challenges: Official Responses and Industry Dialogue

Izzie Ocampo is not one to shy away from difficult conversations, especially concerning the future and inherent inequalities within the cheese industry. Her frankness, tempered with hope, offers a realistic yet optimistic outlook.

The Quest for an Equitable and Inclusive Cheese Future

When asked about the industry’s capacity for greater equity and inclusivity, Ocampo’s "Mars is in Aries, so my honesty is delivered with a punch." Her initial "knee-jerk reaction is a resounding no." This immediate response speaks to the deep-seated "power dynamics in every interaction" that many, including herself, are "hyperaware of." It’s an acknowledgment of systemic challenges, historical exclusions, and the often-unseen barriers that persist. This blunt assessment underscores the magnitude of the work required to dismantle these structures.

However, Ocampo quickly pivots, revealing her inherent optimism: "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." This reflects a belief in the agency of individuals and organizations dedicated to fostering change. While not naming specific initiatives, her reference points to the vital efforts of groups like the Cheese Culture Coalition, the American Cheese Society’s diversity initiatives, and various scholarship programs aimed at supporting underserved communities in entering and thriving in the cheese world. These collective actions, she asserts, are crucial for building a more representative and equitable industry.

Her outlook is encapsulated by a poignant quote from the popular manga and anime One Piece: "Inherited will never fades." This powerful sentiment suggests that the struggle for justice and inclusivity, passed down through generations, continues to inspire action and push for progress. It’s a reminder that change is an "ongoing project" driven by "love, hope, and belief" that must "inspire action." Ocampo sees the future of cheese not as a fixed destination, but as a continually evolving endeavor, shaped by the persistent efforts of those committed to its betterment.

Beyond the Wheel: Implications for the Industry and Ocampo’s Enduring Legacy

Izzie Ocampo’s multifaceted contributions extend far beyond her immediate role as a cheesemonger; they carry significant implications for the broader trajectory of the cheese industry. Her work challenges conventional norms, champions diversity, and redefines the very essence of what it means to be a cheese professional in the 21st century.

A New Paradigm for Cheese Professionals

Ocampo embodies a new paradigm for cheese professionals—one that integrates technical mastery with emotional intelligence and cultural awareness. Her "Cheese Bruja" persona suggests that the industry can be both deeply knowledgeable and playfully mystical, serious about quality yet open to diverse interpretations. By foregrounding intention and cultural identity, she encourages others to bring their whole selves to their work, enriching the collective tapestry of the cheese world. Her approach signals a move away from a purely Eurocentric, often austere, perception of cheese expertise towards a more inclusive, vibrant, and personally expressive model. This has implications for how cheese is presented, discussed, and ultimately, consumed, inviting a wider audience to engage with its complexities and pleasures.

Inspiring Inclusivity and Challenging the Status Quo

Her candid discussion about equity and inclusivity serves as a critical call to action for the industry. By openly acknowledging power dynamics and systemic barriers, Ocampo prompts necessary self-reflection and encourages a more proactive approach to fostering diversity. Her belief in the "inherited will" to create belonging reminds stakeholders that the pursuit of an equitable industry is a long-term commitment, not a fleeting trend. This ongoing dialogue is crucial for attracting new talent, ensuring representation, and developing products and experiences that resonate with a globalized and diverse consumer base. Her voice, as a first-generation Mexican-American woman in a prominent role, is inherently inspiring, providing a visible role model for others from underrepresented backgrounds.

The Enduring Joy of Fromage

Ultimately, what brings Izzie Ocampo joy is the profound human connection inherent in cheese. "Cheeses are like people—they exist in multitudes and carry their own personalities," she observes, a testament to her empathetic and holistic view. This analogy transcends mere culinary appreciation; it speaks to the reverence she holds for the entire ecosystem of cheese. When she holds a small producer’s cheese, she feels "a deep reverence… It’s someone’s labor, legacy, tradition, and innovation made physical." This sentiment underscores the ethical and emotional dimensions of her work, highlighting the untold stories and immense effort behind each wedge.

She thinks about "all the hands it passes through to get to the customer," acknowledging the intricate supply chain and the dedication of countless individuals. This gratitude, coupled with her belief that cheese is "humble, it’s shareable, and it brings people together," forms the bedrock of her enduring passion. Her journey, from an unexpected job to a celebrated "Cheese Bruja," is a testament to the power of cheese to connect, transform, and inspire. As Izzie Ocampo continues to forge her path, she not only enriches the world of cheese but also lights the way for a more intentional, inclusive, and magical future for fromage.