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
Pasteurised cow milk is ripened with lactic cultures for at least two hours, coloured with annatto and set with calf rennet. The curd grains are washed, pressed into balls and brined for two to three days. In cool, humid cellars the balls are turned and brushed for 13 to 18 months or more while cheese mites work the rind into a grey, cratered crust. Made in 6 steps over 13 months. The longest step, ripen in cellars, turned and brushed, with mites, takes at least 13 months (INAO 2014) and runs at 8–16 °C (INAO 2014). Mesophilic lactic acid bacteria and Cheese mite Tyrolichus casei, the only mite found in Mimolette ripening rooms do most of the fermenting.
| Main step | at least 13 monthsSet[lr-mimolette] | Ripen in cellars, turned and brushed, with mites |
|---|---|---|
| Temperature | 8–16 °CSet[lr-mimolette] | Ripen in cellars, turned and brushed, with mites |
| Acidity | pH 5.1–5.6Set[lr-mimolette] | Brine |
| Cow milk · Pasteurised within 36 h of the first collection (Label Rouge)[lr-mimolette][cheesescientist] | |
| Lactic cultures · Mesophilic lactic bacteria and ripening cultures[lr-mimolette][cheesescientist] | |
| 0.04–0.25 mL per litre of milk | Calf rennet · Animal rennet only in the Label Rouge cheese[lr-mimolette] |
| At most 0.35 mL per litre of milk | Annatto (rocou) · Gives the orange colour[lr-mimolette] |
| At most 1 mL per litre | Calcium chloride[lr-mimolette] |
| Saturated brine · Density 1150–1200[lr-mimolette] | |
| Starter | mesophilic lactic cultures; cheese mites live on the rind during ripening |
Total time across the recorded steps: 13 months
What changes: Lactic cultures go into the pasteurised milk and start to sour it
Output: ripened milk.
Microbes at work in this step
mesophilic lactic bacteria start to sour the milk
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
Mimolette is an Edam-type washed-curd ball coloured orange with annatto. Its rind is left to cheese mites for many months, which pit it and add a lemon-like note from their secretions. Milbenkäse is ripened by the same mite species, but through and through.
Every number is labelled with how it is known. How this atlas is made
Annatto colour once set Mimolette apart from the Dutch Edam it was modelled on.
