True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Cheese from Switzerland, Bernese Oberland summer pastures
On summer pastures, raw milk is made into cheese every day in an open copper kettle heated by a wood fire, soured with a whey culture kept going on the alp, cut with a harp and cooked to at least 50 °C. The pressed wheels are brined and smeared and ripen at least four and a half months; the best wheels stand and dry to at least 18 months as extra-hard Hobelkäse, planed into thin curls. Made in 9 steps over 23 months. The longest step, stand and dry into Hobelkäse, takes at least 18 months (Bundesamt für Landwirtschaft BLW 2004) and runs at up to 20 °C (Bundesamt für Landwirtschaft BLW 2004). Thermophilic lactic acid bacteria of the alp's own whey culture and The Agroscope Liebefeld starter, which dominated the whey cultures of 16 alps sampled in 2021 do most of the fermenting.
| Main step | at least 18 monthsSet[pfl-berner] | Stand and dry into Hobelkäse |
|---|---|---|
| Temperature | up to 20 °CSet[pfl-berner] | Stand and dry into Hobelkäse |
| Raw alpine cow milk · Cows eat at least 90% alp forage (by dry matter); only cooling allowed; no added whey cream[pfl-berner] |
| Thermophilic whey culture (Fettsirte) · Grown on the alp each day; each season starts from an Agroscope Liebefeld culture[pfl-berner][agroscope2025] |
| Rennet[pfl-berner] |
| Salt · Saturated brine, then rubbed on[pfl-berner] |
| Smear water with salt, and optionally wine, cider, vinegar, spices or herbs[pfl-berner] |
| Starter: thermophilic whey culture (Fettsirte), backslopped daily, plus rennet |
Total time across the recorded steps: 23 months
What changes: Starting material: raw milk from cows grazing summer pastures
Made only in the local summer season, never before 10 May or after 10 October. Evening and morning milk are mixed; the milk may only be cooled.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike valley cheeses such as Gruyère, Berner Alpkäse is made only in summer on the alp itself, in an open copper kettle over a wood fire, with a whey culture kept going from day to day. Its Hobelkäse form is the same cheese stood on end and dried for a year or more, then planed rather than cut.
Made from raw milk, but cooked to at least 50 °C, pressed and ripened at least four and a half months, so it is a hard cooked cheese. ANSES exempts hard cooked cheeses from its raw-milk advice, and the NHS lists hard cheeses, pasteurised or not, as safe in pregnancy.
Every number is labelled with how it is known. How this atlas is made
Rennet has been used in Bernese Oberland cheese-making since about 1500, and Stumpf's chronicle of 1548 praises the region's alp cheeses as Sibenthaler and Saanerkäss. Alp cheese became an important trade in the 17th century, and today's practice differs little from instructions written for alp dairies in 1872. Hobelkäse comes from the habit of drying food to keep it and is planed into thin curls. Both names were registered as AOPs in 2004.
