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, Auvergne
Cow milk is seeded with Penicillium roqueforti and set with rennet at 30–35 °C. The curd is cut to corn-sized grains, drained in tall moulds without pressing, salted, and pierced with needles from the fourth day so the blue mould can grow inside. It ripens in a cold, humid cellar and may carry the name from day 28. Made in 7 steps over 46 days – 47 days. The longest step, hold cold until day 28, takes at least 28 days (INAO 2013) and runs at 0–6 °C (INAO 2013). Penicillium roqueforti and Lactic acid bacteria do most of the fermenting.
| Main step | at least 28 daysSet[inao-fa][sifam-dp2024] | Hold cold until day 28 |
|---|---|---|
| Temperature | 0–6 °CSet[inao-fa] | Hold cold until day 28 |
| About 19 L per cheese | Cow milk · Stored on the farm for no more than 48 h after the oldest milking[sifam-dp2024][inao-fa] |
| Penicillium roqueforti · Added to the milk; it makes the blue veins[inao-fa][sifam-dp2024] | |
| Lactic cultures · Harmless bacteria, yeasts and moulds are allowed[inao-fa] | |
| Rennet · The only coagulant allowed[inao-fa] | |
| Salt · As brine, dry salt or both, at the end of draining[inao-fa] | |
| Starter | Lactic cultures and Penicillium roqueforti added to the milk |
Total time across the recorded steps: 46 days – 47 days
What changes: Blue mould spores, lactic cultures and rennet go into the milk, and it sets
Output: coagulum.
Microbes at work in this step
lactic cultures and Penicillium roqueforti spores go into the milk; rennet sets it
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
Fourme d'Ambert is a blue cheese made like a tall drum. Its curd is never pressed and never broken down, so the corn-sized grains leave gaps where the mould grows after piercing. It is milder than Roquefort, which is made from ewe milk.
Every number is labelled with how it is known. How this atlas is made
Its history starts in the summer farmhouses of the Forez mountains, where women made the cheese. It was recognised as an appellation in 1972, together with Fourme de Montbrison.
