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 Netherlands, Friesland and the Westerkwartier
Pasteurised, partly skimmed cow milk is set with rennet and a mixed starter at about 30 °C; the curd is washed, left to sour to the right pH, then milled and salted, with cloves or caraway for the spiced kinds. Pressed long into a flat wheel with one sharp edge, it is brined and ripened at least four weeks at 12 °C or more. Made in 8 steps over 28 days. The longest step, ripen at least four weeks, takes at least 28 days (European Commission 1999) and runs at at least 12 °C (European Commission 1999). Mixed culture of lactic starter bacteria chosen for Kanterkaas does most of the fermenting.
| Main step | at least 28 daysSet[kanter-sum1999] | Ripen at least four weeks |
|---|---|---|
| Temperature | at least 12 °CSet[kanter-sum1999] | Ripen at least four weeks |
| Cow milk · Delivered at about 4 °C, standardised and pasteurised[kanter-sum1999] |
| Calf or cattle rennet[kanter-sum1999] |
| Mixed culture of starter bacteria[kanter-sum1999] |
| Salt · In the milled curd and in a brine bath[kanter-sum1999] |
| Cloves (Kanternagelkaas) or caraway (Kanterkomijnekaas) · A very small amount of caraway is sometimes added to Kanternagelkaas too[kanter-sum1999] |
| Starter: mixed culture of starter bacteria |
Total time across the recorded steps: 28 days
What changes: Starting material: cold milk from Frisian grassland farms
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
Kanterkaas is a lower-fat Frisian cheese named for the sharp edge at its base. For the clove version the curd is cut into strips and mixed with cloves and salt before milling; spices once also served as a control mark on Frisian cheese.
The specification requires pasteurisation at about 72 °C for about 15 seconds and ripening of at least four weeks.
Every number is labelled with how it is known. How this atlas is made
Frisian farmers creamed their milk for butter and made the skimmed milk into hard, lower-fat cheese. Leeuwarden had cheese scales by 1386, and a Kampen customs register of 1532 records Frisians selling this cheese to Germany. A 1725 rule of the States-General said no cheese could pass as Kanterkaas without spices, a rule later repealed. By 1850 Kanterkaas was the most common cheese in Friesland, and factory making began around 1890.
