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 the Mediterranean, Iberia, the Pyrenees and the Balkans
Whole ewe milk is set with rennet, often lamb rennet paste, and the fine curd is stirred and warmed, from about 28–40 °C for Manchego to 45–48 °C for Pecorino Romano. The curd is pressed in patterned moulds, salted in brine or dry, and aged from a month to two years. Made in 6 steps over 30 days – 3.3 months. The longest step, salt, takes 3 h – 2.3 months (Consejo Regulador DOP Queso Manchego 2025). Salt is up to 2.3 % (Consejo Regulador DOP Queso Manchego 2025). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis and Enterococcus faecium do most of the fermenting.
| Main step | 3 h – 2.3 monthsReported[manchego-pliego][romano-onaf] | Salt |
|---|---|---|
| Temperature | 28–40 °CReported[manchego-pliego][romano-onaf] | Set the milk with rennet |
| Salt | up to 2.3 %Set[manchego-pliego] | Salt |
| Acidity | pH 4.8–5.8Set[manchego-pliego] | Age |
| Whole ewe milk · Manchego PDO: Manchega ewes, at least 6.5 % fat and 4.5 % protein; Pecorino Romano PDO: raw or thermised at no more than 68 °C for 15 s[manchego-pliego][romano-onaf] |
| Lactic starter · Pecorino Romano PDO: scotta-innesto, a natural culture grown daily on whey from ricotta making[romano-onaf][chessa2021] |
| Rennet · Pecorino Romano PDO: lamb rennet paste from suckling lambs of the area; Manchego PDO: natural rennet or authorised enzymes[romano-onaf][manchego-pliego] |
| Salt · Dry, in brine, or both[manchego-pliego][romano-onaf] |
| Starter: natural thermophilic culture (scotta-innesto in Pecorino Romano) or mesophilic lactococci (Manchego) |
Total time across the recorded steps: 30 days – 3.3 months
What changes: Starter and rennet go into warm ewe milk and it sets to a firm gel
Output: curd.
Microbes at work in this step
the starter begins souring 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
The milk is whole ewe milk, rich in fat and protein, and many members use lamb or kid rennet paste, which breaks down fat for a sharp taste. Pecorino Romano is cooked hotter and salted for weeks; Manchego is set cooler and brined for hours.
Hard ewe cheeses are pressed and aged, and the UK NHS lists hard cheeses as safe in pregnancy, unpasteurised or not. Manchego PDO sets a limit of 100 cfu/g for coagulase-positive staphylococci in the cheese.
Hazards the sources name: Coagulase-positive staphylococci from milk or handling; Manchego PDO allows at most 100 cfu/g; Clostridium spores in ewe milk (mainly C. sporogenes), which cause late blowing in Manchego.
Every number is labelled with how it is known. How this atlas is made
Pecorino Romano is commonly said to have been a Roman legionary ration.
