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 Austria, Vorarlberg
Großwalsertaler Bergkäse is a hard mountain cheese from raw, part-skimmed hay milk of mostly Brown Swiss cows. Each dairy uses its own whey and lactic culture with calf rennet, cooks the curd above 50 °C to apple-seed grains, presses 28–32 kg wheels and brines them three days. They ripen 8–12 months in shared cellars, brushed twice a week with salt water.
| Raw cow milk, partly skimmed | Mainly Brown Swiss cows fed herbs, green fodder or hay, grain allowed, no silage; delivered daily and made the same day; not thermised, pasteurised or centrifuged[bmluk] |
| The dairy's own whey and lactic culture | The register says this sets the cheese apart from similar products[bmluk] |
| Natural calf rennet | No substitutes or genetically engineered rennet[bmluk] |
| Salt | About 20% brine, and salt water for rind care[bmluk] |
| Starter | the dairy's own whey and lactic culture |
Total time across the recorded steps: 8.1 months – 12 months
What changes: Starting material: raw, partly skimmed milk from hay-fed Brown Swiss cows
The milk is partly skimmed and made into cheese the day it arrives.
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
Großwalsertaler Bergkäse is a hard mountain cheese from raw, part-skimmed hay milk of mostly Brown Swiss cows. Each dairy uses its own whey and lactic culture with calf rennet, cooks the curd above 50 °C to apple-seed grains, presses 28–32 kg wheels and brines them three days. They ripen 8–12 months in shared cellars, brushed twice a week with salt water. Made in 6 steps over 8.1 months – 12 months. The longest step, ripen, brushed with salt water, takes 8–12 months (Austrian Federal Ministry BMLUK) and runs at 12–15 °C (Austrian Federal Ministry BMLUK). Salt is 20 % (Austrian Federal Ministry BMLUK).
| Main step | 8–12 monthsReported[bmluk] | Ripen, brushed with salt water |
|---|---|---|
| Temperature | 12–15 °CReported[bmluk] | Ripen, brushed with salt water |
| Salt | 20 %Reported[bmluk] | Brine for three days |
| Acidity | pH 5.3Reported[bmluk] | Ripen, brushed with salt water |
Each dairy sours the milk with its own whey and lactic culture, which the register says sets it apart from similar cheeses. It is made from raw part-skimmed hay milk, cooked above 50 °C, and ripened 8–12 months in shared cellars. The Vorarlberger Bergkäse PDO, whose area names the Großwalsertal, says the cheese is ready at 3–6 months at the earliest.
This is a raw-milk cheese. ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and advises pregnant women, young children, people over 65 and people with weak immunity not to eat them, except cooked pressed cheeses such as Gruyère.
Every number is labelled with how it is known. How this atlas is made
Cheese was already made in the valley in the 14th century, and more settlement raised milk and cheese output. By the mid-18th century fat cheese was exported, mainly to Italy. The first cooperative dairy opened in 1905. Ripening and sales were pooled in 1997, the Walserstolz word mark was registered in 1998, and the valley became a UNESCO biosphere reserve in 2000.
