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 Berry, France
Raw whole goat milk is soured with whey from earlier makes and a little rennet, and left at least 24 hours to set into a lactic curd. The curd is pre-drained in cloth, spooned into small conical moulds, turned once and dry-salted, then ripened at least 10 days. Made in 6 steps over 12 days. The longest step, ripen, takes at least 10 days (INAO 2022) and runs at at least 10 °C (INAO 2022). Lactic acid bacteria carried over in whey from earlier makes does most of the fermenting.
| Main step | at least 10 daysSet[crottin-cdc-2022] | Ripen |
|---|---|---|
| Temperature | at least 10 °CSet[crottin-cdc-2022] | Ripen |
| Raw whole goat milk · From at most the last two days' milkings, used within 21 hours of the last milking[crottin-cdc-2022] | |
| 1–4 ml per 100 litres | Rennet · Dose for a reference rennet of 520 mg chymosin per litre[crottin-cdc-2022] |
| Whey from earlier makes, or commercial starter first grown on local goat milk · Single-strain starters and direct-vat commercial starters are banned[crottin-cdc-2022] | |
| Dry salt[crottin-cdc-2022] | |
| Starter | whey back-slopping (or local-grown commercial starter); optional yeast and mould flora on the rind |
Total time across the recorded steps: 12 days
What changes: Whey from an earlier make goes into raw goat milk to start the souring
Output: seeded raw milk.
Microbes at work in this step
lactic bacteria from whey or local-grown starter begin to grow
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
Crottin is a lactic goat cheese like Selles-sur-Cher or Valençay, but it must use raw milk, its curd must be pre-drained on cloth, and it is moulded in very small conical moulds and turned once, which gives the bulge at its waist.
Made only from raw goat milk, with no heat treatment at any stage. Frozen curd may be kept up to 15 months and mixed back in at no more than 50 %.
Every number is labelled with how it is known. How this atlas is made
The specification traces goat keeping and cheesemaking in the area to at least the 16th century, when women made small cheeses for workers in the fields and vines. The name may come from the Berry word "crot", a hole on a riverbank whose clay was used for cheese moulds.
