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.
Curd slabs stacked and turned, then milled and dry-salted.
19 entries listed here.
The shared make of cheddared cheese family (cheddar as template). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Cheese curds | Wisconsin and the US Midwest | Cow milk | None; sold the same day and kept about a day at room temperature | |
| Cheshire | Cheshire and neighbouring counties, England | Cow milk; evening and morning milk mixed | About 3 months for medium-ripening cheese in 1896; quick-ripening cheeses were also made | |
| Derby / Sage Derby | Derbyshire, England | Whole cow milk | At least a month, usually 3–4 months (1953) | |
| Double Gloucester | England, Gloucestershire | Full-cream cow milk | at least 6 months | |
| Dunlop | Scotland, Ayrshire | Whole Ayrshire cow milk, raw or pasteurised | 6 to 18 months; most sold at 10–12 months | |
| Lancashire (Beacon Fell PDO) | Lancashire, England | Full-fat cow milk from Lancashire | At least 3–4 weeks; sold from 1 month; fully mature at about 6 months | |
| Montgomery's Cheddar and the Artisan Somerset Cheddar Presidium | England, Somerset | Raw milk from the makers' own herds, used within a day | At least 11 months, up to two years | |
| Orkney Scottish Island Cheddar | Scotland, Orkney Islands | 6–18 months | ||
| Queijo São Jorge PDO | Portugal, Azores, island of São Jorge | At least 3–4 months | ||
| Queso adobera | Mexico | Raw cow milk in the artisanal make; Mexican rules call for pasteurised milk, yet a CIATEJ poster says nearly all adobera in Jalisco is made without heat treatment | None; sold fresh | |
| Queso Chihuahua | Mexico, Chihuahua State | Cow milk, raw in traditional Mennonite and farm dairies, pasteurised in others | About one month; usually eaten within 3–4 months | |
| Red Leicester | England, Leicestershire | 2–12 months | ||
| Single Gloucester PDO | England, Gloucestershire | From Gloucestershire farms, from Gloucester cows whenever possible | About 2 months | |
| Staffordshire Cheese | England, county of Staffordshire | Staffordshire cow milk with Staffordshire cream, pasteurised | Mild at 2–4 weeks; up to 12 months | Cloth-bound |
| West Country Farmhouse Cheddar PDO | England, the historical counties of Dorset, Somerset, Devon and Cornwall | Cow milk, raw or pasteurised, mostly from Dorset, Somerset, Devon and Cornwall | At least 9 months; graded at 2–4 months | Cylinders bandaged in muslin dipped in lard or another natural fat; blocks are rindless in film |
| Yorkshire Wensleydale PGI | England — Wensleydale, North Yorkshire, around Hawes, from Sedbergh in the west to Bedale in the east | Cow milk, fresh raw or pasteurised | Sold from 2 weeks old; aged up to 12 months; at least one week of ripening in the area | |
| Isle of Mull Cheddar | Scotland, Isle of Mull | Raw cow milk from the farm's own herd | About nine months (made in September, sold in June); some sources say about 12 months | |
| Lincolnshire Poacher | England, Lincolnshire | Raw cow milk from the farm's own herd of about 230 cows | About 18 months before sale, by the producer's account | |
| Sparkenhoe Red Leicester | England, Leicestershire | 6–8 months traditional; 12–14 months vintage |
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 Isle of Mull, Isle of Mull Cheese, Mull cheddar, Tobermory cheddar.
Unpasteurised milk goes straight from the parlour, still warm, into the cheese vat, and is made into a cloth-wrapped farmhouse cheddar. The wheels mature for about nine months to a year into an ivory, sharp cheese that sometimes shows fine blue veins.
Safety: It is a raw-milk hard cheese matured for months; the NHS lists hard cheeses, pasteurised or not, as safe in pregnancy.
A hard farmhouse cheese made from the farm's own raw cow milk. Evening and morning milk are set with starter and animal rennet, heated to about 41 °C, cut and stirred, then cheddared, milled, salted by hand and pressed for 36 hours. The wheels sit on wooden shelves, and cheese made today is probably not sold for another 18 months.
Safety: Made from raw milk; long ripening before sale. The CDC advises people who are pregnant, aged 65 or over or immunocompromised to avoid any cheese made with raw milk, unless it is heated until steaming hot.
Raw milk from the farm's own herd goes straight from the milking parlour into the cheese room, where animal rennet sets it and annatto colours it orange. The wheels are bound in cloth and lard and matured 6–8 months, or 12–14 months for vintage, at about 11 °C. The farm revived Red Leicester in 2005 from an old recipe.
Safety: Made from raw, unpasteurised milk. The maker matures it for 6 to 8 months (traditional) or 12 to 14 months (vintage). 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
