Art Museum Basel

Basel is not a typical travel destination, but those interested in architecture, art and design will not miss it. Not to mention the Basel Art Museum is the world's earliest collection of art museum, is a must to see. The museum has three pavilions, two of which (Hauptbau and Neubau) are located across the road from each other, and a contemporary art gallery is located 600 meters away.

This time, due to limited time (in the afternoon, we had to go to the architecture tour of Vitra Campus), we only visited two of the most classic pavilions. The Museum of Contemporary Art, which is mainly a contemporary collection (paintings, installations, etc.), is not my cup of tea, and it seems not too much of a pity not to go.

Distribution of the main collections:
1st floor of the Old Hall: Medieval, Renaissance and 17th-19th century paintings, plus classic works by Van Gogh and Monet (the more famous Van Gogh self-portrait is on this floor and cannot be photographed)
The 2nd floor of the old Museum: Classic modernist works, the works of Picasso, Monet, Braque, Chagall are basically in this area
New Building Level 1: Contemporary art from the 1950s onwards
The 2nd floor of the new building: The Special exhibition area, currently exhibiting the works of "Matisse and his Friends"

Personally, for the public audience, if time is limited, it is still worth reserving more time on the second floor of the two pavilions (perhaps in Europe to see a variety of medieval and Renaissance paintings have been aesthetic fatigue), the two pavilions want to see seriously, 2-3 hours is still needed. Tickets can be included by swiss pass and are free on the first Sunday of each month.

11 facts about Swiss cheese

Switzerland is a cheese country and a cheese lover's paradise. Cheese is also part of Switzerland's national heritage, as much a national feature as clocks and chocolate. The average Swiss eats 22 kilograms of cheese a year. Swiss cheese is also known around the world for its unique flavor and undisputed quality. Here are 11 delicious facts about Swiss cheese.

Made from Swiss milk

More than 40% of Swiss milk is made into high-quality Swiss cheese, and it takes about 10 liters of fresh milk to make 1 kilogram of cheese.

More than 700 different varieties

Switzerland produces more than 700 different varieties of cheese. From mild to ripe, soft to super-hard, there is a wide variety.

Famous cheese

The most famous varieties of traditional Swiss cheese are Emmentaler AOP, Le Gruyere AOP, Appenzeller®, Raclette Suisse®, Sbrinz AOP, Tete de Moine AOP and Tilsiter. The AOP stands for "Appellation d'Origine Protegee" or "protected Appellation of origin" and cheese bearing the AOP label must be produced, processed and matured within a clearly defined area.

100% natural

Swiss cheese is a natural product with no artificial additives. Neither food additives nor genetically modified substances are used in the production of cheese.

Essential nutrients

In addition to being delicious, Swiss cheese also provides a variety of nutrients that our bodies need every day. Cheese is one of the richest sources of calcium and protein in food, and also contains a lot of vitamins.

lactose-free

Super-hard cheeses and hard cheeses are lactose free and can be safely consumed by people with lactose intolerance. Semi-hard cheeses contain only trace amounts of lactose, while cream and soft cheeses contain some.

The outer skin is tough, the inner is soft

Almost all cheeses have a rind. The rind protects the cheese from dirt and mold and prevents it from drying out, also helping to add flavor to the cheese. The rind of Swiss cheese is safe to eat.

Fresh milk

Swiss cheese is made from fresh milk delivered daily from nearby farms to dairy plants. The characteristics of the milk determine the final characteristics of the cheese, and the proximity of the farm to the dairy farm makes the whole process more environmentally friendly and guarantees maximum freshness.

Rural dairy industry

Traditional cheese varieties are still produced on rural dairy farms rather than large cheese factories, and maintaining ancient traditions is an important priority in Switzerland.

The hole in the cheese

The holes in the cheese weren't made by Jerry, they were made by tiny bacteria. These specially cultured bacteria are added to the milk at the beginning of the cheese-making process.

Swiss Cheese Prize

Every two years, Switzerland hosts the Swiss Cheese Awards, a prestigious professional award ceremony held in the autumn to recognize the best cheeses in Switzerland.