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, Gloucestershire
Cows' milk from Gloucestershire farms, from Gloucester cows whenever possible, is ripened with starter at 30–32 °C, set with rennet, cut and scalded at 32–35 °C. The curd is drained, milled, salted and pressed for up to 5 days, and the flat disc is ready at about two months.
| Cows' milk, pasteurised or unpasteurised, from a herd of Gloucester cows in the area whenever possible; milk of other breeds from the same area is allowed | [glouc-defra][glouc-1996] |
| Starter culture | [glouc-defra] |
| Rennet or a non-animal coagulant1 ml per 3.5–5 litres of milk | [glouc-defra] |
| Salt1.4–5 g per initial litre of milk, by curd moisture | [glouc-defra] |
| Starter | starter culture added to the milk |
Total time across the recorded steps: 2 months – 2.2 months
What changes: Starter goes into the milk as it warms to 30–32 °C
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
Cows' milk from Gloucestershire farms, from Gloucester cows whenever possible, is ripened with starter at 30–32 °C, set with rennet, cut and scalded at 32–35 °C. The curd is drained, milled, salted and pressed for up to 5 days, and the flat disc is ready at about two months. Made in 7 steps over 2 months – 2.2 months. The longest step, ripen, takes 2 months (Defra).
| Main step | 2 monthsSet[glouc-defra][glouc-1996] | Ripen |
|---|---|---|
| Temperature | 30–32 °CSet[glouc-defra] | Warm the milk with starter |
A Gloucestershire cheese ready at about two months and tied to the rare Gloucester breed. The UK specification describes it as full fat, with a lower-fat version allowed at the maker's discretion.
The milk may be pasteurised or unpasteurised. If it is unpasteurised, note that CDC advises people who are pregnant, aged 65 or over, or have a weakened immune system, and newborns, to avoid any cheese made with raw milk because of Listeria [cdc-listeria].
Every number is labelled with how it is known. How this atlas is made
The Defra specification says the Second World War and the demand for liquid milk largely killed off the Gloucestershire farm cheese industry, which was computed in 1850 to make a thousand to twelve hundred tons of these cheeses a year. By 1994 two small-scale producers remained, and they applied for protection; the name was registered with the EU by Commission Regulation (EC) No 1107/96 of 12 June 1996. The 1990s application says producers kept registered herds of Gloucester cattle. The Defra specification notes the breed is now rare and milks better in summer, so other breeds on the same farms may top up the milk.
