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 England, Derbyshire
Buxton Blue is a russet, blue-veined cylinder made from pasteurised cow milk with a little whey cream, coloured with annatto. After cutting, scalding, salting and milling, the curd is pressed, bound in cloth and pierced so the blue mould can grow. It matures at 8–14 °C and is usually sent out at 4–10 weeks. Made in 6 steps over 28 days – 2.3 months. The longest step, pierce and mature, takes 28 days – 2.3 months (UK Defra 2006) and runs at 8–14 °C (UK Defra 2006). Salt is 0.3 % (UK Defra 2006). Starter culture and Blue mould culture, added with the starter and annatto do most of the fermenting.
| Main step | 28 days – 2.3 monthsSet[uk-spec][eamb-buxton] | Pierce and mature |
|---|---|---|
| Temperature | 8–14 °CSet[uk-spec] | Pierce and mature |
| Salt | 0.3 %Set[uk-spec] | Break, salt and mill the curd |
| 98.505% | Whole cow milk, pasteurised · Mostly from cows grazed in Derbyshire within 15 miles of Buxton; at peak times blended with milk from Shropshire and Cheshire[uk-spec] |
| 1.1% | Whey cream[uk-spec] |
| 0.035% | Starter culture[uk-spec] |
| 0.01% | Coagulant[uk-spec] |
| 0.02% | Blue mould spores[uk-spec] |
| 0.3% | Salt[uk-spec] |
| 0.03% | Annatto (E160b) · Gives the even russet colour[uk-spec] |
| Starter | starter culture with blue mould spores |
Total time across the recorded steps: 28 days – 2.3 months
What changes: Starting material: pasteurised cow milk with a little whey cream
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
Buxton Blue comes from a creamery that has made Stilton since 1886, but it is coloured russet with annatto and kept in cloth binders, so it never forms a coat. The specification says its starter, fat, acidity and moisture differ from other blue cheeses.
The milk is pasteurised. The specification sets despatch limits for E. coli (reject above 500 per gram) and coagulase-positive Staphylococcus aureus (reject above 100 per gram), and the cheese is shipped chilled at 5 °C.
Hazards the sources name: Escherichia coli and coagulase-positive Staphylococcus aureus, with reject limits of over 500 and over 100 per gram at despatch.
Every number is labelled with how it is known. How this atlas is made
The Hartington creamery opened in the 1870s and began making Stilton in 1886. Its workforce came from the same local families for generations. Buxton Blue was registered as a PDO in 1996, with Dairy Crest's Hartington creamery as the applicant.
