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.
Open, unpressed curd pierced so Penicillium roqueforti can grow inside.
39 entries listed here.
The shared make of blue-veined cheese family (roquefort as template). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Bleu d'Auvergne PDO | France, Massif Central | Cow milk only, raw, thermised or pasteurised; cows graze at least 150 days a year | At least 28 days from renneting | |
| Bleu de Gex Haut-Jura / Bleu de Septmoncel PDO | France, the high Jura mountains | Raw milk from Montbéliarde or French Simmental cows fed on hay and pasture; no silage | At least 21 days from making | |
| Bleu des Causses PDO | France, Causses limestone plateaus | Whole cow milk, raw or heat-treated; at least 120 days of grazing a year | Sold under the name from the 70th day after renneting; the wrapped cheeses leave the cold room no earlier than day 70 and no later than day 190 | |
| Bleu du Vercors-Sassenage PDO | France, the Vercors massif west of Grenoble | Cow milk, raw or thermised (raw on farms); Montbéliarde, Abondance and Villard-de-Lans breeds; at least 150 days of grazing a year; wrapped grass (herbe enrubannée) is allowed, up to 40 % of the forage over the year (25 % on farms that process their own milk), but any other fermented feed is banned | At least 21 days from renneting | |
| Buxton Blue PDO | England, Derbyshire | 28 days – 2.3 months | Clean cloth-bound surface, no mould coat | |
| Cabrales PDO | Asturias, Spain | Raw cow, sheep or goat milk, or a mix of two or three | At least 2 months from the curd date, mostly in caves | |
| Cashel Blue | Ireland, Co. Tipperary | Pasteurised cow milk | From 8 weeks for young wheels; 12 to 14 weeks and more for extra mature | |
| Danablu PGI | Denmark | Danish cow milk, homogenised and pasteurised | At least 5 weeks | |
| Dorset Blue Vinny PGI | England, Dorset | Cow milk skimmed to about 3% fat | Pierced at 4 weeks, then 12 to 20 weeks more | |
| Dovedale Cheese PDO | England, within fifty miles of Dovedale | Pasteurised whole cow milk from the Peak District | ||
| Exmoor Blue Cheese (Exmoor Jersey Blue) | England, Devon and Somerset | 21–42 days | White bloomy coat of Penicillium candidum | |
| Fourme d'Ambert PDO | France, Auvergne | Cow milk only; farm cheeses use raw whole milk | At least 28 days from renneting | |
| Fourme de Montbrison PDO | France, monts du Forez | Cow milk; raw and whole on farms | At least 32 days from renneting | |
| Gamonéu PDO | Spain, eastern Asturias | Raw cow, sheep or goat milk, alone or mixed | At least 2 months from curdling (3 months over 7 kg), with at least 30 days in a cave | |
| Gorgonzola PDO dolce/piccante | Italy, Piedmont and Lombardy | Whole pasteurised cow milk with lactic starter, Penicillium spores and selected yeasts | Dolce 50–150 days; piccante 80–270 days; piccola piccante 60–200 days | |
| Kopanisti PDO | Greece, the Cyclades | Full-fat cow, sheep or goat milk, or a mix, from the Cyclades | 30–40 days in wide jars, kneaded 2–4 times | None; a spread with no skin |
| Murianengo | Italy, Piemonte | 3–5 months | Natural, compact, rustic | |
| Niva (Jihočeská niva) | Czechia, South Bohemia | cow milk | at least 28 days | |
| Queso de Valdeón PGI | Spain, León, municipality of Posada de Valdeón | Cow milk, or cow mixed with sheep and/or goat milk; raw or pasteurised | At least 2 months (raw milk) or 1 month (pasteurised milk) | |
| Roquefort | France, southern Massif Central | Raw, whole ewe milk from two milkings a day, stored on the farm for up to 24 h at 10 °C or less | At least 90 days from making, with at least 2 weeks bare in the Combalou caves ventilated by the fleurines | |
| Stilton | England | Pasteurised cow milk from Leicestershire, Derbyshire and Nottinghamshire | Blue Stilton 6–12 weeks; Mature Blue 10–15 weeks; Vintage Blue over 15 weeks | |
| Strachitunt PDO | Italy, Lombardy, Val Taleggio | at least 2.5 months | ||
| Aura (Aurajuusto) | Finland, Äänekoski | 42 days | ||
| Bayley Hazen Blue | United States, Vermont, Greensboro | Raw cow milk from Ayrshire cows | 3–4 months | |
| Beenleigh Blue | England, Devon, Ticklemore Cheese Dairy at Totnes | Pasteurised sheep milk | None; wrapped at a few weeks old | |
| Bergader Edelpilz | Germany, Bavaria, Bergader Privatkäserei at Waging am See and Bad Aibling | Cow milk; the standard also allows sheep milk or a mix | At least 5 weeks under the German standard for Edelpilzkäse | |
| Bleu Bénédictin | Canada, Québec, the Abbey of Saint-Benoît-du-Lac on Lake Memphrémagog | Pasteurised whole cow milk from local farms | Cold, humid cellars; ripening time for this cheese not published | |
| Bleu de Termignon | France, Savoie, Maurienne, the Termignon valley in the Vanoise National Park | Raw cow milk from summer pasture only | 3 days | |
| Bleuchâtel | Switzerland, canton of Neuchâtel | Thermised cow milk | About one month | |
| Cornish Blue | England, Cornwall | 2.8–3.2 months | ||
| Crozier Blue | Ireland, Co. Tipperary | 2.8 months | ||
| Kraftkar | Norway, Nordmøre | Pasteurised whole cow milk from the farm, with added cream | Usually six months; longer for "vellagret" | |
| Lanark Blue | Scotland, Lanarkshire | Raw ewes' milk from the farm's own Lacaune flock | About three months, two of them in foil | |
| Perl Las | Wales, West Wales | Pasteurised organic cow milk | ||
| Persillé de Tignes | France, Savoie | Raw goat milk, mostly, with cow milk | ||
| Queso de La Peral | Spain, Asturias | at least 2 months | Wikipedia calls it rindless; Turismo Asturias describes a soft, thin, greasy, greyish rind | |
| Rogue River Blue | United States, southern Oregon, Rogue Valley | 9–11 months | ||
| Shropshire Blue | England, Nottinghamshire | Pasteurised cow milk | ||
| Stichelton | Collingthwaite Farm, Welbeck Estate, Nottinghamshire, England | Raw cow milk, used on the farm where it is milked | 14 days |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called Aura, Aura-sinihomejuusto, Midnight Blue.
Aura is a Finnish blue cheese of cow milk, created in the 1930s as a Roquefort-type cheese made from cow milk instead of sheep milk. The cooked curd is pressed, salted by hand and pierced so Penicillium roqueforti can grow through it. It spends about two weeks in a cool, damp cellar and then six weeks in cold storage.
Bayley Hazen Blue is a natural-rind blue cheese made since 2003 at Jasper Hill Farm in Vermont from raw Ayrshire cow's milk. Each wheel is pierced by hand in the cellar so air can reach the Penicillium roqueforti inside, and it ripens for three to four months into a dense, fudge-like blue.
Safety: Made from raw milk and ripened 3 to 4 months, by the maker's account. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing.
Beenleigh Blue is a sheep's milk blue cheese from Devon, first made in 1978 by Robin Congdon, one of the first farmers to milk sheep commercially in Britain. It uses methods like those of Roquefort, pasteurised ewe's milk, a vegetarian coagulant and Penicillium roqueforti; the cheeses are pierced, then wrapped at a few weeks old so that no rind forms.
Bergader Edelpilz is a Bavarian blue cheese of the German standard type Edelpilzkäse, made by the Bergader dairy from Alpine-foothill cow's milk. The curd is set with rennet, cultures and Penicillium roqueforti, moulded, brined and pierced with fine needles so the blue can grow, and it ripens at least five weeks.
Bleu Bénédictin is a blue-veined cow's milk cheese made by the Benedictine monks of Saint-Benoît-du-Lac in Québec. The abbey pasteurises whole milk from local farms, sets it with cultures and rennet, brines the wheels and ripens its blue cheeses in cold, humid rooms, where Penicillium roqueforti gives a creamy paste and a mushroom flavour.
Bleu de Termignon is a raw cow's milk blue from the high pastures of the Vanoise, made only in summer by a handful of farmers. No starter or blue mould is added; fresh curd is drained, soured in whey, milled and moulded in wooden forms, and blue mould from the chalet and cellars slowly enters from the rind. Its Penicillium roqueforti is a genetically distinct population specific to Termignon cheeses.
Safety: Made from raw cow milk. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing.
Also called Bleuchâtel, Bleu suisse, Bleu des Montagnes Neuchâteloises.
A soft, creamy Swiss blue cheese made from thermised cow milk at the Fromagerie Les Martel, a creation of its owner Didier Germain. The round wheels, with a white rind edged with blue, ripen about one month.
Safety: The milk is thermised, not pasteurised. The NHS advises pregnant women to eat soft blue-veined cheeses only cooked until steaming hot, because they may contain listeria, which can cause miscarriage or stillbirth.
Pasteurised milk from Friesian cows is set with vegetarian rennet and a blue-mould starter. The curd is cut, shaped by hand and salted, and the young cheeses are pierced with steel rods so air reaches the mould. It ripens only about 12–14 weeks and is meant to be eaten young, mild and creamy.
Safety: Made from pasteurised milk.
A hand-made, semi-soft blue cheese from the sheep milk of a Friesland flock, made by the family behind cow-milk Cashel Blue. In 2024 the first ewe milk of the season reached the vat on 6 March, and about 80 wheels were made a week. It is ready for market at about 12 weeks but is said to be at its best from 6 to 11 months.
Also called Kraftkar, Tingvollost Kraftkar.
Pasteurised whole milk from the farm's own cows is enriched with cream, made into a cylindrical cheese, pierced with needles and ripened with Penicillium roqueforti. It usually ripens about six months into a creamy, slightly grainy, strong and salty blue with blue-grey veins.
Safety: It is made from pasteurised milk; the NHS still advises pregnant women to eat soft blue-veined cheeses only cooked until steaming hot.
Also called Lanark Blue, Lanark Blue ewes' milk cheese.
Raw milk from the farm's own Lacaune ewes is seeded with Penicillium roqueforti, set with vegetarian rennet and ladled into forms to settle. The cheeses are dipped in brine, ripen a month, then are wrapped in foil and kept two more months in a cool room until blue-green veins run through a crumbly paste.
Safety: This is a raw-milk blue cheese. The NHS advises pregnant women to eat soft blue-veined cheeses only cooked until steaming hot, because of Listeria. Health Canada also tells people aged 60 or over, children aged 5 or under and people with a weak immune system to avoid all uncooked cheese from unpasteurised milk. A UK minister told the House of Lords in 1996 that Edinburgh and two other district councils had found this cheese above the Listeria threshold. In the court case with one council, a sheriff found for the maker on 28 February 1996. A different cheese from the same maker, Dunsyre Blue, was named by Health Protection Scotland as the source of a 2016 E. coli O157 outbreak that killed a 3-year-old and sickened 25 others. By the end of 2017 the maker had not accepted that finding, and the Crown had decided not to prosecute.
Perl Las is a soft, creamy blue cheese made by hand at the Caws Cenarth farm dairy in West Wales from pasteurised organic cow milk, vegetarian rennet, cultures and Penicillium roqueforti, with sea salt. A retailer describes a mild blue, creamy first, then salty with gentle blue notes.
Made like Blue-veined cheese family (Roquefort as template).
Safety: Made from pasteurised milk.
Persillé de Tignes is a rare farmhouse cheese from the Tarentaise valley in Savoie, made mostly from raw goat milk with some cow milk. Its uncooked, pressed paste is built up the old way, by pouring fresh milk over the previous day's curd for five days, and it ripens to a grainy, crumbly cheese with a thick grey-brown rind. No published source gives its temperatures, salting or ripening time.
Made like Blue-veined cheese family (Roquefort as template).
Safety: Made from raw milk. ANSES advises pregnant women, people with weak immune systems, people over 65 and young children to avoid raw-milk cheeses, except pressed cooked cheeses such as gruyère and comté.
Also called Queso Azul Asturiano de La Peral.
An Asturian blue cheese made by one dairy at La Peral since the early 20th century. Cow milk is warmed above 30 °C and set with animal rennet in about 45 minutes; the curd is cut, moulded without pressing, dry-salted and pierced with needles so blue mould can grow. It ripens at least two months at 8–12 °C into a mild, buttery blue, sold wrapped in foil.
A seasonal blue cheese made by Rogue Creamery only in autumn, from organic pasteurised cow milk with cultures, a microbial coagulant and Penicillium roqueforti. The wheels age 9 to 11 months in caves and are then hand-wrapped in Syrah grape leaves soaked in pear spirits, and each vintage is released on the autumnal equinox.
Safety: The producer lists pasteurised milk and says to keep the cheese refrigerated at 38–40 °F (about 3–4 °C), with a shelf life of 180 days.
Shropshire Blue is a blue cow-milk cheese made like Stilton, with annatto added so the paste turns orange against its blue veins. It is made from pasteurised milk with Penicillium roqueforti in Nottinghamshire, and is pierced to let the blue grow.
Made like Blue-veined cheese family (Roquefort as template).
Also called Stichelton.
Stichelton is a Stilton-style blue cheese made from raw cow milk on the farm where the cows are milked. A tiny dose of starter, blue mould and traditional rennet go into the milk at 28–29 °C; the curd is ladled, drained overnight, milled, salted, hooped, rubbed up and pierced so the blue can grow.
Safety: Stichelton is made from raw cow milk. That is why it cannot be called Stilton, whose specification allows only pasteurised milk. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
