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.
39 ferments from Switzerland, with how each is made.
39 entries listed here.
| Ferment | Kind | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Appenzeller | Cheese | at least 3 months | 20 % | ||
| Berner Alpkäse / Berner Hobelkäse AOP | Cheese | at least 18 months | up to 20 °C | ||
| Bloderkäse and Sauerkäse AOP | Cheese | at least 2 months | 10–18 °C | 4.3–4.7 | |
| Bratkäse | Cheese | 42 days – 2.3 months | 13–14 °C | ||
| Bündner Bergkäse | Cheese | at least 3 months | up to 18 °C | ||
| Bündnerfleisch IGP | Meat | 28 days – 6 months | 1–18 °C | 5.4–6.2 | |
| Büscion | Cheese | 36 h | 4.3–4.5 | ||
| Emmentaler AOP | Cheese | 30 days – 2.3 months | 19–24 °C | ||
| Formaggio d'alpe ticinese AOP | Cheese | at least 2 months | 10–16 °C | up to 5.4 | |
| Fromages du Jura / Jurabergkäse (Chaux-d'Abel, Grand Chaux-d'Abel, Moron, Fornet) | Cheese | at least 2.5 months | 13–14 °C | ||
| Glarner Alpkäse | Cheese | at least 2 months | 12–18 °C | ||
| Glarner Schabziger | Cheese | 3–8 months | |||
| L'Etivaz | Cheese | at least 2.5 years | |||
| Landjäger | Meat | 24 h – 2 days | up to 2.5 % | 4.8 | |
| Le Gruyère AOP | Cheese | at least 5 months | 12–18 °C | ||
| Mettwurst (raw-fermented forms) | Meat | 28 h | 24 °C | 2.4 % | 5.6–5.6 → 4.74 |
| Mont d'Or / Vacherin du Haut-Doubs PDO | Cheese | at least 21 days | 2–8 °C | ||
| Mutschli | Cheese | 14 days – 3 months | up to 15 °C | ||
| Obwaldner Alpkäse | Cheese | 3 months – 2 years | 10–20 °C | ||
| Okara tempeh (EPFL Waste-to-Taste, 2024) | Soy and legumes | 2 days | 30 °C | ||
| Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák) | Alcoholic drinks | 6–8 h | 3.1–3.6 | ||
| Raclette du Valais | Cheese | at least 3 months | 7–14 °C | 4.8–5.2 | |
| Sbrinz AOP | Cheese | at least 18 months | 9–14 °C | ||
| Schlipfechäs | Cheese | 12 h | |||
| Sérac / séré (Swiss whey cheese, Ziger) | Cheese | 15 min | |||
| Swiss semi-hard regional Alpkäse (Bündner, St. Galler, Urner, Nidwaldner, Schwägalp) | Cheese | 2–6 months | up to 18 °C | ||
| Tête de Moine AOP | Cheese | at least 2.5 months | up to 2.5 % | ||
| Tomme de La Chaux-d'Abel | Cheese | 7–14 days | |||
| Tomme valaisanne (Tommes type Mutschli) | Cheese | 35–56 days | 12–14 °C | ||
| Tomme vaudoise (tomme neuchâteloise, de Rougemont, de la Vallée) | Cheese | 7–14 days | |||
| Vacherin Fribourgeois AOP | Cheese | at least 2.1 months | 10–16 °C | ||
| Vacherin Mont-d'Or AOP | Cheese | at least 17 days | 6–16 °C | ||
| Zincarlin (Zincarlin da la Vall da Mücc) | Cheese | at least 2 months | 11–13 °C | 1–1.2 % | 4–4.5 |
| Formaggella ticinese | Cheese | at least 21 days | 12–14 °C | ||
| Belper Knolle | Cheese | 3–3.5 months | |||
| Bleuchâtel | Cheese | 30 days | |||
| Formaggio della paglia (Lavizzara) | Cheese | 2 months | |||
| Robiola ticinese (formaggino) | Cheese | 8–12 h | |||
| Tilsiter (Swiss) | Cheese |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
