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, Pilat massif
Raw whole goat milk is soured with whey from a previous curdling or a native lactic starter for 2–24 hours, then set with kid rennet at 18–25 °C. It curdles slowly for 18–24 hours to a firm lactic curd, which is ladled whole into small moulds, drained 20–24 hours, dry-salted on both faces and ripened at least 8 days, growing an ivory, white or blue mould coat.
| Raw whole goat milk, not standardised | Only filtering and warming to 25 °C at most are allowed[cdc-2022] |
| Whey from a previous curdling, or a native lactic starter | A starter grown in whole goat milk may make up at most 3% of the milk volume; commercial cultures only after an accident or restart[cdc-2022][eu-am02] |
| Kid rennet | Rennet from kid stomachs only[cdc-2022] |
| Dry salt | [cdc-2022] |
| Ripening cultures (optional, from the producers' group's approved bank) | [cdc-2022] |
| Starter | whey from a previous curdling, or a native lactic starter from the producers' group bank |
Total time across the recorded steps: 2.1 days – 4 days
What changes: Whey from the last batch goes into the raw goat milk and starts to sour it
Dairies may use milk of up to four milkings, seeded within 48 hours of the oldest; farms use the last two milkings at most.
Microbes at work in this step
Lactic bacteria from the whey or native starter begin to sour the milk.
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
Raw whole goat milk is soured with whey from a previous curdling or a native lactic starter for 2–24 hours, then set with kid rennet at 18–25 °C. It curdles slowly for 18–24 hours to a firm lactic curd, which is ladled whole into small moulds, drained 20–24 hours, dry-salted on both faces and ripened at least 8 days, growing an ivory, white or blue mould coat. Made in 7 steps over 2.1 days – 4 days. The longest step, sour the raw milk, takes 2–24 h (INAO 2022).
| Main step | 2–24 hSet[cdc-2022] | Sour the raw milk |
|---|---|---|
| Temperature | 18–25 °CSet[cdc-2022] | Add kid rennet and curdle slowly |
| Acidity | pH 4.2–4.6Set[cdc-2022] | Add kid rennet and curdle slowly |
A small lactic goat cheese, soured with whey or native Pilat starters and kid rennet, ladled uncut and ready after only 8 days. Its small mould was chosen to set it apart from the farms' cow cheeses.
Made from raw milk. The specification sets whey acidity at pH 4.2–4.6 at the end of curdling, forbids freezing at any stage, and requires storage at 2 °C or above after ripening.
Every number is labelled with how it is known. How this atlas is made
Goats spread in the drier parts of the Pilat from the 18th century. Farms ate their cow cheese and sold the more valuable goat cheese in nearby Lyon and Saint-Étienne, which suited a small cheese that dried and ripened fast. The cheese has a reputation of more than a century.
