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 France, Jura massif
Raw cow milk from farms within a 25 km circle is warmed, seeded with a whey starter and set with calf rennet in open copper vats. The curd is cut to rice-sized grains, cooked to 53 °C or more, pressed into large wheels and salted. The wheels ripen on spruce boards, rubbed with salt and morge, for at least 120 days. Made in 8 steps over 4.7 months. The longest step, ripen on spruce boards, takes at least 3.9 months (INAO 2013) and runs at up to 19 °C (INAO 2013). Streptococcus thermophilus and Lactobacillus helveticus and Lactobacillus delbrueckii do most of the fermenting.
| Main step | at least 3.9 monthsSet[inao-cdc] | Ripen on spruce boards |
|---|---|---|
| Temperature | up to 19 °CSet[inao-cdc] | Ripen on spruce boards |
| Raw cow milk · Cooled at once to below 18 °C; never heated above 40 °C before renneting[inao-cdc] |
| Whey starter and cultures · Natural or selected cultures incubated at least 3 h; a starter grown on raw whey is compulsory[inao-cdc] |
| Calf rennet · From the abomasum of an unweaned calf, with at least 520 mg chymosin per litre; bovine pepsin is banned[inao-cdc] |
| Salt · Dry salt or brine, then brine and morge on the rind[inao-cdc] |
| Starter: natural whey starter (raw whey culture) plus natural or selected cultures |
Total time across the recorded steps: 4.7 months
What changes: Starting material: raw milk from farms close to the dairy
Output: raw milk.
Microbes at work in this step
native raw-milk flora
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
Comté must be made from raw milk in open copper vats, by hand, in village dairies that collect milk only from farms close by. It ripens on spruce boards with a smear rind for at least 120 days. The French IGP Gruyère is made in a similar way but must also spend weeks in a warm cellar to form eyes.
Every number is labelled with how it is known. How this atlas is made
The producers' leaflet calls Comté the first French cheese with a protected designation.
