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.
Izzie Ocampo, ACS CCP
Cheese Bruja & Cheesemonger, BKLYN Larder
New York
Isabel “Izzie” Ocampo didn’t set out to work in cheese, but once she found it, the stars aligned. A first-generation Mexican-American raised in New York City, Ocampo entered the industry through a retail job that quickly evolved into a full-fledged calling. Since then, she’s built a dynamic career that spans cut-to-order counters, a coveted internship at Murray’s Cheese Caves, and leadership roles across the industry, including running the cut program at Food Matters Again.
An active member of the American Cheese Society’s Education Webinar Sub-Committee, Ocampo is deeply committed to making cheese more accessible—and more fun. Known for blending intuition with technical expertise, she brings a distinctly personal lens to her work—one shaped by creativity, cultural identity, and a belief that, like magic, cheese is made with intention.
What was your big “aha moment” when entering this industry?
After graduating with a B.A. in Political Science, I really just needed a job. In fall 2017, I applied to be a cashier at Citarella Gourmet Market in Greenwich Village and eventually was offered a full-time position in the cheese department. I was nervous and excited—this was a world completely unknown to me.
My “aha moment” was a two-parter: The first came when I almost quit the industry—the pandemic left me overworked and burned out. After some deep reflection, I realized it would hurt more if I walked away from cheese. Then, in fall 2020, Emilia D’Albero hired me part-time at The Greene Grape in Brooklyn. Eventually I went full-time, and that’s when it hit me: Oh sh*t, I think I want to go all in.
You’re on the American Cheese Society’s Education Webinar Sub-Committee—what makes you passionate about cheese education?
When I’m behind the counter, I love making cheese way less intimidating and more fun for others. Being part of Webinar also lets me explore wildly niche, nerdy topics that scratch the science itch in my brain. Please, tell me everything about the art and science of curd cutting and how to improve it!
What cheese is in your fridge at all times?
If I had no self-control, it would be quesillo from a hole-in-the-wall Mexican goods store a few blocks from me. I can easily down a pound in one sitting.
Your Instagram bio says “cheese, like magic, is made with intention.” What does that mean to you?
Oh boy—how to not turn this into a dissertation. 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. In brujería (witchcraft), setting intentions can be elaborate—incense, candles, offerings—or 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.
I also think about my time as a Murray’s Cheese Cave intern, where I somehow bloomed fiery Sporendonema casei on batches of Murray’s Buttermilk Basque. How could I not see cheese as magic and witchcraft?
Who is your biggest inspiration in the cheese world?
That’s such an unfair question—it’s like asking me to pick a favorite cheese! But right now, I’d say Alisha Norris Jones. Her spreads scream at my soul. They exist on a different ethereal plane. I got to witness her magic firsthand and compete against her in 2024 at the Cheese Culture Coalition event during the American Cheese Society Annual Conference. To me, she embodies the relationship between self, food, and the systems we exist in. I hope to express myself creatively like that—on my own terms.
Where do you see the future of cheese going? Can the industry be more equitable and inclusive?
Alright—how not to ruffle feathers. My Mars is in Aries, so my honesty is delivered with a punch. My knee-jerk reaction is a resounding no. There are power dynamics in every interaction, and many of us are hyperaware of them. 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. The future is an ongoing project. Love, hope, and belief have to inspire action. Like One Piece says: “Inherited will never fades.”
What is it about cheese that brings you joy?
Cheeses are like people—they exist in multitudes and carry their own personalities. I feel a deep reverence when I hold a small producer’s cheese. It’s someone’s labor, legacy, tradition, and innovation made physical. I think about all the hands it passes through to get to the customer. I thank the cheese for being here. It’s humble, it’s shareable, and it brings people together. It brought me to all of you.
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