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 Sweden
Prästost ("priest cheese") is a Swedish hard rennet cheese of cow milk. A 1928 account describes the old farm method, in which spirits were kneaded into the curd and later used to wash the young cheese. Today it is a dairy cheese ripened for months, up to 12 months for one large brand. Made in 6 steps over 12 months – 3 years. The longest step, ripen, takes 12 months – 3 years (Skånemejerier 2009). Lactic acid bacteria does most of the fermenting.
| Main step | 12 months – 3 yearsReported[skanemejerier2009][bottari2018] | Ripen |
|---|---|---|
| Temperature | 32 °CReported[doane1928] | Set fresh milk with rennet |
| Fresh cow milk[doane1928] |
| Rennet[doane1928] |
| Whisky or other spirits · Mixed into the curd and used to wash the cheese in the old method; brännvin or cognac, and sometimes caraway, cloves or cinnamon, in farm tradition[doane1928][skanemejerier2009] |
| Salt · Sprinkled on the surface in the old method[doane1928] |
| Starter: rennet with the milk's own lactic bacteria in the old method; dairy cultures today |
Total time across the recorded steps: 12 months – 3 years
What changes: Rennet sets fresh cow milk into a very firm curd
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
In the old method Prästost was kneaded with spirits and washed with them after three days. Modern Prästost is a long-ripened dairy cheese, often a year old; a food study notes that Herrgårdsost is matured for a shorter time.
Every number is labelled with how it is known. How this atlas is made
The 1928 US bulletin says the cheese was known in the 18th century. A Swedish dairy traces it to the 1500s, when farmers gave their best cheeses to the parish priest as tithe, often made at midsummer; it says the name was first printed in 1771 and that the tithe ended in 1862, after which farm wives kept giving priests home-made cheese until dairies took over.
