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, southern Massif Central
Raw, whole ewe milk is set with rennet at 28–34 °C and seeded with Penicillium roqueforti grown from strains isolated in the Roquefort caves. The curd drains without pressing, is dry-salted and pierced, then sits bare for at least two weeks in the Combalou caves before it is wrapped and matured to at least 90 days.
| Raw whole ewe milk | Not standardised; from two full milkings a day, at least 20 days after lambing (single milking is allowed only in a supervised trial)[cdc-roq2026] |
| Rennet | The only coagulant allowed[cdc-roq2026] |
| Penicillium roqueforti | Powders or cultures made from traditional strains isolated in the Roquefort caves[cdc-roq2026] |
| Dry salt | [cdc-roq2026] |
| Harmless cultures of bacteria, yeasts and moulds | Allowed, including an optional surface flora[cdc-roq2026] |
| Starter | Penicillium roqueforti from cave strains, plus allowed bacterial, yeast and mould cultures |
Total time across the recorded steps: 3.5 months
What changes: Starting material: raw, whole ewe milk from two milkings a day
Output: whole raw ewe milk.
Microbes at work in this step
the milk is only filtered; no other physical treatment is allowed
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 ewe milk is set with rennet at 28–34 °C and seeded with Penicillium roqueforti grown from strains isolated in the Roquefort caves. The curd drains without pressing, is dry-salted and pierced, then sits bare for at least two weeks in the Combalou caves before it is wrapped and matured to at least 90 days. Made in 7 steps over 3.5 months. The longest step, wrap and mature slowly, takes at least 3 months (Ministère de l'agriculture 2026) and runs at at least -5 °C (Ministère de l'agriculture 2026). Penicillium roqueforti (blue veins), from strains isolated in the Roquefort caves does most of the fermenting.
| Main step | at least 3 monthsSet[cdc-roq2026] | Wrap and mature slowly |
|---|---|---|
| Temperature | at least -5 °CSet[cdc-roq2026] | Wrap and mature slowly |
Roquefort must ripen in the Combalou caves, where air from rock faults keeps them cool and damp. Its mould comes from cave strains, and it is wrapped only after at least two weeks bare in the caves. Stilton uses pasteurised cow milk and milled curd.
The milk is raw. The NHS lists soft blue-veined cheeses such as Roquefort among foods to cook until steaming hot in pregnancy because of Listeria. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The specification says the cheese is mentioned in 1070 in the cartulary of the abbey of Conques in Aveyron. A ruling of the Toulouse Parliament in 1666 confirmed the royal privileges granted since Charles VI and gave the people of Roquefort-sur-Soulzon the sole right to ripen it. In the 18th century Diderot and d'Alembert called it the king of cheeses. Later court judgments confined ripening to the scree of the Combalou, and on 26 July 1925 a law made Roquefort the first cheese recognised with an appellation of origin.
