ＣＨＥＥＳＥ　ＯＦ　ＴＨＥ　ＨＯＭＥＴＯＷＮ.docVIP

ＣＨＥＥＳＥ　ＯＦ　ＴＨＥ　ＨＯＭＥＴＯＷＮ 　　 　　A shot of the Arkmar Cheese Mart in the Netherlands: Celebration to the birth of a giant cheese. 　　When I was young, my mother would often buy some fresh cheese from the nearby free market. Besides a little for my breakfast eaten together with zanba (roasted highland barley), all the remainder was made into a delicious mixture with sugar. After thoroughly mixing the sugar with the cheese, mother would gather the cheese in one hand, between the fingers, and squeezed it out into small cake-like lumps into a big bamboo basket. The basket was then covered with a sheet of gauze and placed out in the sun on the balcony. Of course, the aroma of the cheese soon attracted a swarm of flies buzzing around. Every time mother pit some cheese out in the sun, I voluntarily sat near the basket to drive away the flies. Of course, while doing this, I would take the opportunity to taste the cheese. 　　That cheese was really delicious. But, hatefully, there was no way to drive the flies away, and when they had been chased from the left side of the basket they would alight on the right, and vice versa. And, no matter how completely I placed the sheet of gauze on the basket, there were always two or three flies who would manage to get inside, and it was virtually impossible to defend effectively. Sometimes, my patience would reach breaking point and I wanted to destroy every fly. But then I would think of what mother had taught, namely that, Do not to hurt the small living things, because they have lives the same as us, so the flies, like the released sheep in our family, enjoyed their freedom. 　　 　　A herder in Banggo County,northern Tibet,making butter.Above her is cheese. 　　 　　This kind of cheese needed to be dried in the sun for several days. In the daytime, we took the basket to the balcony from the inside room, and brought it back inside at sunset. Because I tried some every day, little would be left when the drying was complete, and my mother woul