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, the French side of the Pyrenees from the Mediterranean to the Atlantic
Cow, goat or mixed milk, raw or heat-treated, is set with rennet at no more than 40 °C, cut, stirred below 45 °C and moulded. Once the curd has soured to pH 5.3 or lower, the cheese is salted and ripened in a cellar from 21 to 90 days, depending on its milk and size. Small dairy wheels are often coated in black or golden wax. Made in 6 steps over 23 days. The longest step, ripen in a cellar, takes at least 21 days (Ministère de l'agriculture 2020) and runs at 7–16 °C (Ministère de l'agriculture 2020). Lactic cultures, selected or natural, which sour the curd to pH 5.3 or lower and Ripening flora on the rind do most of the fermenting.
| Main step | at least 21 daysSet[cdc-tpyr2020] | Ripen in a cellar |
|---|---|---|
| Temperature | 7–16 °CSet[cdc-tpyr2020] | Ripen in a cellar |
| Acidity | pH up to 5.3Set[cdc-tpyr2020] | Mould, turn and sour |
| Cow or goat milk, or a mix · Sheep milk only in a mix, at 30–50% by volume; Basco-béarnaise, Castillonnaise and Manech sheep[cdc-tpyr2020] |
| Lactic and ripening cultures · Selected or natural flora[cdc-tpyr2020] |
| Coagulating enzyme (rennet)[cdc-tpyr2020] |
| Salt · Dry salt, or saturated brine with lactic acid[cdc-tpyr2020] |
| Black or golden coating (optional) · Only on heat-treated-milk wheels of 1.5–5.5 kg; rind colours and anti-mould agents are not allowed on farm or raw-milk cheeses[cdc-tpyr2020][inao-tpyr] |
| Starter: selected or natural lactic and ripening cultures |
Total time across the recorded steps: 23 days
What changes: Lactic cultures go into cow, goat or mixed milk held cool in the tank
Heat-treated milk must be treated within 18 h of arrival. Mixed milks use 30–50% sheep or goat milk.
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
Tomme des Pyrénées is not cooked; the specification links this to the lack of firewood in the Pyrenean valleys, unlike the cooked keeping cheeses of the Alps and Jura. Its rules allow cow, goat and sheep milk to be mixed, which the specification ties to the region's mixed herds.
Most is made from heat-treated milk. Raw-milk tommes fall under ANSES advice that pregnant women, young children, people over 65 and people with weak immunity avoid raw-milk cheeses other than cooked pressed ones.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli in raw-milk versions (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
Records show cows, goats and sheep and cheese making in the Pyrenees from the 12th century, with the 1990s EU file naming the Saint-Girons area. Shepherds made keeping cheeses in summer and sold them after the herds came down. The first fruitières (cooperatives) opened in 1867, and dairies followed. A court at Foix ruled that the name belonged to the local cheese, and it became a PGI in 1996.
