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, Thiérache
Cow milk is soured with mostly mesophilic cultures, set with calf rennet at 32–38 °C, cut into cubes and drained in square moulds for at least 16 hours. After salting the cheeses rest and grow yeasts for two days, then ripen in humid brick cellars for at least 35 days, brushed or washed with salt water until the rind turns red-orange.
| Cow milk | Raw, thermised or pasteurised; skimming is allowed, but the protein may not be adjusted[mar-cdc-2016] |
| Lactic cultures | Mostly mesophilic; added within 72 h of the oldest milking[mar-cdc-2016] |
| Calf rennet18–30 mL per 100 L of milk | For rennet with 520 mg chymosin per litre[mar-cdc-2016] |
| Salt | Dry salt, dry salt then brine, or brine alone[mar-cdc-2016] |
| Washing brine30 g salt per litre | Brine used to wash the rind in one study, with red-smear cultures[karamoko2024] |
| Starter | mostly mesophilic lactic cultures; ripening flora may be added to the milk |
Total time across the recorded steps: 38 days
What changes: Cultures sour the milk a little, then calf rennet sets it
Output: coagulum.
Microbes at work in this step
mesophilic lactic bacteria sour the milk before it sets
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
Cow milk is soured with mostly mesophilic cultures, set with calf rennet at 32–38 °C, cut into cubes and drained in square moulds for at least 16 hours. After salting the cheeses rest and grow yeasts for two days, then ripen in humid brick cellars for at least 35 days, brushed or washed with salt water until the rind turns red-orange. Made in 5 steps over 38 days. The longest step, ripen in humid brick cellars, brushed or washed, takes at least 35 days (Ministère de l'agriculture 2015) and runs at 9–16 °C (Ministère de l'agriculture 2015). Mesophilic lactic acid bacteria and Brevibacterium linens do most of the fermenting.
| Main step | at least 35 daysSet[mar-cdc-2016] | Ripen in humid brick cellars, brushed or washed |
|---|---|---|
| Temperature | 9–16 °CSet[mar-cdc-2016] | Ripen in humid brick cellars, brushed or washed |
| Acidity | pH 5–6.9Measured[karamoko2024] | Ripen in humid brick cellars, brushed or washed |
Maroilles is square because its moulds were made from local hardwood that does not bend. Its curd is cut into cubes and partly drained, and removing milk sugar from it is banned. After salting it is given at least two days to grow yeasts, and then brushed or washed in humid brick cellars.
The specification allows raw, thermised or pasteurised cow milk, bans frozen storage of curd and fresh cheese, bans storage in modified atmosphere, and sets cellars at 9–16 °C and at least 90 % humidity. In a study of five artisanal cheeses the surface pH was 5.63–6.90 and the core pH 4.96–6.25 [mar-cdc-2016, karamoko2024]. Raw-milk cheese can carry Listeria and other germs, and CDC names pregnant women, adults over 65, children under 5 and people with weak immune systems as at higher risk of serious illness [cdc-raw-milk].
Every number is labelled with how it is known. How this atlas is made
The specification ties the cheese to the Benedictine abbey of Saint-Humbert at Maroilles, founded in the 7th century; a medieval text sets what four nearby villages owed the abbey in grazing and cheese deliveries. The name appears as "Marolles" in Savary des Brûlons' trade dictionary of 1723, and it became an appellation by decree on 24 May 1976 [mar-cdc-2016].
