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 Franche-Comté and neighbouring parts of eastern France
Skimmed cow milk is set into a white curd called metton, which is crumbled and ripened by yeasts for at least 12 hours at 20 °C or warmer. The ripened metton is then melted with water and butter into a semi-liquid to stringy, slightly sticky cheese and packed hot, above 65 °C.
| Skimmed cow milk | [canco-cdc-2022] |
| Lactic cultures, with or without a coagulating enzyme | For "lactic" or "rennet" metton[canco-cdc-2022] |
| Water | As liquid or steam; the finished cheese has at least 20 % dry matter[canco-cdc-2022] |
| Butter | Finished cheese below 15 % fat by total weight[canco-cdc-2022] |
| Melting salts (citrates and phosphates)Up to 2 % of the finished product | Optional[canco-cdc-2022] |
| Salt | Optional[canco-cdc-2022] |
| FlavouringsUp to 20 % in total | Spices, seasonings and condiments up to 5 %; mushrooms, aromatic herbs and nuts up to 10 %; white wine (Chardonnay, Savagnin, Aligoté or Jura PDO wines), liqueur wine, absinthe or kirsch up to 20 %[canco-cdc-2022] |
| Starter | lactic cultures for the metton; yeasts ripen it |
Total time across the recorded steps: 12 h
What changes: The cream is taken off the milk
Output: skimmed cow 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
Skimmed cow milk is set into a white curd called metton, which is crumbled and ripened by yeasts for at least 12 hours at 20 °C or warmer. The ripened metton is then melted with water and butter into a semi-liquid to stringy, slightly sticky cheese and packed hot, above 65 °C. Made in 6 steps over 12 h. The longest step, ripen the grains with yeasts, takes at least 12 h (Ministère de l'agriculture 2022) and runs at at least 20 °C (Ministère de l'agriculture 2022). Lactic cultures and Yeasts that ripen the crumbled metton do most of the fermenting.
| Main step | at least 12 hSet[canco-cdc-2022] | Ripen the grains with yeasts |
|---|---|---|
| Temperature | at least 20 °CSet[canco-cdc-2022] | Ripen the grains with yeasts |
| Acidity | pH up to 5.4Set[canco-cdc-2022] | Make white metton |
A low-fat skim-milk curd (metton) ripens with yeasts and is then melted with butter and water into a semi-liquid cheese, so the finished cheese holds less than 15 % fat.
Packed hot, above 65 °C; kept cold, or at room temperature when the heat treatment allows it.
Every number is labelled with how it is known. How this atlas is made
Farms of the lowlands, from the Ain to the former Lorraine, kept the cream for butter and made the skim milk into metton, a cheese not fit to eat as it is, which was ripened and melted into cancoillotte; it was the everyday household cheese until dairies became collective. The specification cites Dondaine's 1978 linguistic atlas of Franche-Comté as showing the word in regular use since at least the 19th century, says industrial making began after the First World War and grew in the mid-20th century, and notes a special ration card for it in 1939–1945. A 1928 USDA bulletin lists "Canquillote, Cancoillotte, or Fromagère" of eastern France as a cooked cheese of the fromage fort kind. The EU registered the name as a PGI in 2022.
