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
The Frisian clove cheese, a hard, low-fat cheese of part-skimmed cow milk spiced with whole cloves. The pasteurised milk is set at about 30 °C with a mixed starter, the curd is washed, cut into strips and mixed with cloves and salt before it is milled, pressed for a long time and brined. It ripens at least four weeks.
| Cow milk, standardised to 20+ or 40+ fat and pasteurised | [kanter-pd] |
| Calf or bovine rennet | [kanter-pd] |
| Mixed starter culture suited to Kanterkaas | [kanter-pd] |
| Whole cloves | [kanter-pd] |
| Cumin, sometimes, in a very small amount | [kanter-pd] |
| Salt, on the curd strips and as brine | [kanter-pd] |
| Starter | mixed starter culture of acidifying bacteria |
Total time across the recorded steps: 28 days
What changes: The part-skimmed milk is pasteurised at about 72 °C for 15 seconds
Milk arrives at about 4 °C and is thermised within a few hours, then skimmed to the 20+ or 40+ fat level. In the past the skim milk left from butter-making was used.
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
The Frisian clove cheese, a hard, low-fat cheese of part-skimmed cow milk spiced with whole cloves. The pasteurised milk is set at about 30 °C with a mixed starter, the curd is washed, cut into strips and mixed with cloves and salt before it is milled, pressed for a long time and brined. It ripens at least four weeks. Made in 7 steps over 28 days. The longest step, ripen, takes at least 28 days (RVO (Netherlands Enterprise Agency) 2081) and runs at at least 12 °C (RVO (Netherlands Enterprise Agency) 2081). Mixed starter culture of lactic bacteria suited to Kanterkaas, which acidifies the curd does most of the fermenting.
| Main step | at least 28 daysSet[kanter-pd] | Ripen |
|---|---|---|
| Temperature | at least 12 °CSet[kanter-pd] | Ripen |
The cloves go onto strips of curd before it is milled, so they are spread through the whole cheese, and it is made from part-skimmed milk in the old Frisian 'kanter' shape.
The milk is pasteurised at about 72 °C for 15 seconds, and the cheese ripens at least four weeks.
Every number is labelled with how it is known. How this atlas is made
By about 1850 kanter cheese had become the common cheese of Friesland, and clove kanter cheese boomed in the second half of that century. A 1725 rule of the States-General let only spiced cheese pass as Kanterkaas, so the added spices once also served as a control mark.
