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.
Curd slabs stacked and turned, then milled and dry-salted.
19 entries listed here.
The shared make of cheddared cheese family (cheddar as template). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Cheese curds | Wisconsin and the US Midwest | Cow milk | None; sold the same day and kept about a day at room temperature | |
| Dunlop | Scotland, Ayrshire | Whole Ayrshire cow milk, raw or pasteurised | 6 to 18 months; most sold at 10–12 months | |
| Lancashire (Beacon Fell PDO) | Lancashire, England | Full-fat cow milk from Lancashire | At least 3–4 weeks; sold from 1 month; fully mature at about 6 months | |
| Queso adobera | Mexico, western states | Raw cow milk in the artisanal make; industrial versions are pasteurised | None; sold fresh | |
| Queso Chihuahua | Mexico, Chihuahua State | Cow milk, raw in traditional Mennonite and farm dairies, pasteurised in others | About one month; usually eaten within 3–4 months | |
| Staffordshire Cheese | England, county of Staffordshire | Staffordshire cow milk with Staffordshire cream, pasteurised | Mild at 2–4 weeks; up to 12 months | Cloth-bound |
| West Country Farmhouse Cheddar PDO | England, the historical counties of Dorset, Somerset, Devon and Cornwall | Cow milk, raw or pasteurised, mostly from Dorset, Somerset, Devon and Cornwall | At least 9 months; graded at 2–4 months | Cylinders bandaged in muslin dipped in lard or another natural fat; blocks are rindless in film |
| Cheshire | Cheshire and neighbouring counties, England | Cow milk; evening and morning milk mixed | About 3 months for medium-ripening cheese in 1896; quick-ripening cheeses were also made | |
| Derby / Sage Derby | Derbyshire, England | Whole cow milk | At least a month, usually 3–4 months (1953) | |
| Double Gloucester | England, Gloucestershire | Full-cream cow milk | At least six months (cheesemonger's account) | |
| Isle of Mull Cheddar | Scotland, Isle of Mull | Raw cow milk from the farm's own herd | About nine months (made in September, sold in June); some sources say about 12 months | |
| Lincolnshire Poacher | England, Lincolnshire | Raw cow milk from the farm's own herd of about 230 cows | About 18 months before sale, by the producer's account | |
| Montgomery's / Keen's / Westcombe Cheddar | Somerset | cow milk, raw | 12–24 mo | |
| Orkney Scottish Island Cheddar | Scotland, Orkney Isles | 6–18 months | ||
| Queijo São Jorge PDO | Azores | cow milk, raw | ≥3 mo | |
| Red Leicester | Leicestershire | cow milk | 2–12 mo | |
| Single Gloucester PDO | Gloucestershire | cow milk, (Gloucester cattle in herd) | ~2 mo | |
| Sparkenhoe Red Leicester | Leicestershire | cow milk, raw | ~6 mo | |
| Yorkshire Wensleydale PGI | Wensleydale | cow milk | 3 wk – 6 mo |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called Isle of Mull, Isle of Mull Cheese, Mull cheddar, Tobermory cheddar.
Unpasteurised milk goes straight from the parlour, still warm, into the cheese vat, and is made into a cloth-wrapped farmhouse cheddar. The wheels mature for about nine months to a year into an ivory, sharp cheese that sometimes shows fine blue veins.
Safety: The sources give no safety data for this cheese. It is a raw-milk hard cheese matured for months; the NHS lists hard cheeses, pasteurised or not, as safe in pregnancy.
A hard farmhouse cheese made from the farm's own raw cow milk. Evening and morning milk are set with starter and animal rennet, heated to about 41 °C, cut and stirred, then cheddared, milled, salted by hand and pressed for 36 hours. The wheels ripen on wooden shelves for well over a year.
Safety: Made from raw milk; long ripening before sale.
heritage pint starters; clothbound
Island cheddar made by the dry-stir method instead of slab cheddaring, giving a firm, dense body; cheese made on Orkney since 1946.
spicy cheddar-like island cheese
annatto
part-skimmed
clothbound
crumbly, moist, light press; historically sheep and blue
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
