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RIYADH: When Philippe Caillouet imagines Riyadh’s future, he doesn’t see glittering skyscrapers or the construction cranes carving out Vision 2030. He sees cheese. 

Not the rubbery processed slices found in diners across the city. No, Philippe’s vision is one of hand-pressed wheels of camembert, buttery brie layered with the sharpness of Madinah mint, and alpine tommes with histories as rich as their rinds. 

At the Four Seasons Hotel Riyadh, where he oversees Café Boulud’s cheese cave and non-alcoholic wine library, Caillouet curates dozens of artisanal varieties to introduce Riyadh’s diners to the nuanced flavors of European cheesemaking. 

“Cheese isn’t a commodity,” he says, standing in the cave’s hushed cool. “It’s a living product. It has terroir, history, personality. You can’t treat it like a block of butter.” 

Caillouet is Riyadh’s first French cheesemonger and he carries the title with pride. He also sports a tri-colored collar that marks him as a Meilleur Ouvrier de France, a national accolade given to his country’s finest craftsmen. 

The meticulously climate-controlled cave housing some 60 varieties of handpicked cheese. There’s gruyère, manchego, comté, and the indulgent vacherin Mont d’Or, which Caillouet serves baked and oozing, accompanied by non-alcoholic wine pairings from the library he also oversees. 

“It’s not only about having the best cheese,” he says. “It’s about knowing how to serve it — the right temperature, the right accompaniments, the right story. If a cheese doesn’t have a story, it’s just food. When it has one, it becomes an experience.” 

Born in Poitiers, the 56-year-old started his career in hospitality school, where an inspiring teacher instilled in him a passion for the “art of service.” From there, he worked his way up through the French hospitality circuit, running dining rooms at Michelin-starred institutions including La Palme d’Or in Cannes. But it wasn’t the gleaming service stations or polished silverware that captivated him — it was the cheese. 

“It’s similar to wine,” he says. “Cheese is tied to the land, the season, the hands that make it. No two wheels are ever the same.” 

By the time he opened his own fromagerie in the south of France, his reputation was firmly established. Yacht owners from Monaco, Cannes Film Festival organizers, and French Riviera gourmands made pilgrimages to his shop for perfectly aged Roqueforts and custom-made cheese boards, long before grazing platters became a trend. 

So what brought Caillouet to Saudi Arabia last year? Opportunity. 

“Cheese, as a concept, is still in its infancy in Saudi, but the people are curious, sophisticated, and hungry for new experiences,” he says.  

Nowhere is Caillouet’s panache more evident than in his handmade Paris-Madinah cheese — a creamy brie infused with the sharp, herbaceous mint of Madinah. 

“I was amazed by the mint here,” he says. “It smells like mint, tastes like mint — it’s alive. You don’t get that everywhere.” 

At first, it was offered discreetly to adventurous diners, but within weeks, word spread. Now, guests arrive asking for “the one with the mint,” often bringing friends or returning with family to try it again. “That’s how cheese becomes culture,” he says. “It spreads, person to person.” 

Riyadh’s diners, while adventurous, do arrive with preconceptions. Blue cheese, for example, can be met with hesitation, due to associations with overpowering flavors. 

“If you’ve only had mass-produced blue cheese with a year-long shelf life, of course you won’t like it,” Caillouet says. So, he introduces them to artisanal blues — creamy, subtle, with just the right tang. “When you explain why it’s different, people trust you. And then they fall in love with it.” 

Riyadh is rapidly becoming a global dining destination. “It’s alive, growing, full of potential. You just have to nurture it,” Caillouet says. 

Like the Kingdom, Caillouet is dreaming big. “Why shouldn’t Saudis have the same level of cheese as they do in Europe?” he asks. “They’re already flying to Paris for Chanel and Hermès — why not stay here and enjoy the best Gruyère or Camembert? The country deserves it.” 

At 56, he shows no signs of slowing down. “I don’t believe in retirement,” he says. “If you love what you do, why would you stop?”  

For Caillouet, cheese is more than his livelihood — it’s a purpose. “A good cheese doesn’t just feed your body, it feeds your soul,” he says, recalling a spring day in France when a bite of fresh chèvre stopped him in his tracks.  

“It tasted like sunshine, like the season itself. That’s what I want to bring to Saudi Arabia — cheese that makes you pause, think, feel,” he says. “That’s the future I imagine.” 

LOS ANGELES: A man charged in the 2020 killing of rapper Pop Smoke during a robbery at a Hollywood Hills mansion accepted a plea deal, averting a trial on a murder charge that was to have started Thursday.
Corey Walker, 24, pleaded guilty Wednesday to voluntary manslaughter and two counts of robbery in exchange for a sentence of 29 years in prison, which he will receive at a later hearing.
He was the only adult charged in the case along with three who were juveniles at the time of the crime, including a then-15-year-old gunman. All have already reached separate deals.
An email sent to Walker’s lawyers seeking comment was not immediately answered.
He was accused of leading the group to the rented mansion where the 20-year-old New York rapper Pop Smoke, whose legal name was Bashar Barakah Jackson, was killed on Feb. 19, 2020, during what was to be a four-day trip to Los Angeles. A 911 call from a friend of someone in the house reported armed intruders inside, police said.
The robbers knew the address because a day earlier, Pop Smoke had posted a photograph on social media of a gift bag he had received and the address was on a label, authorities said.
The rapper was in the shower when masked robbers confronted him. During a struggle, the 15-year-old, pistol-whipped him and shot him three times in the back, according to court testimony.
The attackers stole his diamond-studded Rolex watch and sold it for $2,000, a detective testified.
Born and raised in Brooklyn, Pop Smoke arrived on the hip-hop scene in 2018 and broke out with “Welcome to the Party” an anthem with boasts about shootings, killings and drugs that became a huge sensation, and prompted Nicki Minaj to drop a verse on a remix.
He had several other hits, including the album “Shoot for the Stars Aim for the Moon,” which was released posthumously.