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, parts of the departments of Côte-d'Or, Saône-et-Loire, Yonne, Seine-et-Marne and Aube
Whole cow milk enriched with cream is soured with mesophilic cultures and set with calf rennet for at least 12 hours at 32 °C or below, which gives a lactic curd. The curd is ladled into moulds by gravity, drains at least 20 hours and dries for a day. Sold fresh from day 3, or ripened at 5–14 °C into a white-rinded "affiné" cheese.
| Whole cow milk | Collected within 2 days of the oldest milking; never frozen[bs-cdc-2025] |
| Cow cream | Skimmed from whole cow milk; whey cream, homogenised and frozen cream are banned[bs-cdc-2025] |
| Mesophilic lactic cultures | [bs-cdc-2025] |
| Calf rennet20 ml per 100 litres or less | The only coagulant allowed[bs-cdc-2025] |
| Salt | Sodium chloride or salt substitutes; finished cheese below 2 % salt[bs-cdc-2025] |
| Ripening cultures (Penicillium candidum, Geotrichum) | Only for the ripened "affiné" cheese[bs-cdc-2025] |
| Starter | mesophilic lactic cultures; Penicillium candidum and Geotrichum for the ripened cheese |
Total time across the recorded steps: 2.3 days
What changes: Cream and lactic cultures go into whole milk, which begins to sour
Output: soured milk and cream.
Microbes at work in this step
mesophilic lactic cultures start the acid and the aroma
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
Whole cow milk enriched with cream is soured with mesophilic cultures and set with calf rennet for at least 12 hours at 32 °C or below, which gives a lactic curd. The curd is ladled into moulds by gravity, drains at least 20 hours and dries for a day. Sold fresh from day 3, or ripened at 5–14 °C into a white-rinded "affiné" cheese. Made in 6 steps over 2.3 days. The longest step, unmould and dry, takes at least 24 h (Ministère de l'agriculture 2025) and runs at up to 14 °C (Ministère de l'agriculture 2025).
| Main step | at least 24 hSet[bs-cdc-2025] | Unmould and dry |
|---|---|---|
| Temperature | up to 14 °CSet[bs-cdc-2025] | Unmould and dry |
| Acidity | pH up to 4.9Set[bs-cdc-2025] | Set with calf rennet into a lactic curd |
Unlike Camembert, Brillat-Savarin is a cream-enriched lactic curd that sets for at least 12 hours and reaches at least 72 % fat in dry matter. It may be sold fresh, without a rind, from day 3.
The rules require cream received and stored at 8 °C or below before making and a curd at pH 4.9 or lower before moulding.
Every number is labelled with how it is known. How this atlas is made
The specification says the cheese was named in the early 1930s by its creator Henry Androuët, a Paris cheese ripener, after the magistrate Anthelme Brillat-Savarin, author of Physiologie du Goût (1830). After its commercial success, dairies of the production area that already made cream-enriched lactic curd cheeses began selling under the name from the 1960s. A Côte-d'Or dairy won gold and silver medals for its ripened Brillat-Savarin at the Concours Général Agricole in 1976, and about 30 % of production is exported.
