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 Cyprus
Halloumi is a Cypriot cheese whose pressed curd is cooked in hot whey, so it holds its shape on a grill. It is made from sheep, goat or cow milk, salted in whey brine and folded with mint. Fresh halloumi is sold immediately after production, and mature halloumi can be kept in whey brine for at least 40 days.
| Sheep, goat or cow milk | Traditionally sheep and goat milk mixed; large dairies now use mostly cow milk[kaminarides2019] |
| Rennet | [zhao2025] |
| Starter culture | Used in the cow-milk halloumi-type cheese of the 2025 study, to adjust the pH; one batch had none[zhao2025] |
| Whey brine, 12 % NaCl | Cools and salts the cooked blocks[kaminarides2019] |
| Dried mint | Sprinkled on the cooked cheese[kaminarides2019] |
| Starter | A starter culture (TCC-3) was added in the cow-milk lab version, to adjust the pH; one batch had none (Zhao 2025). |
Total time across the recorded steps: 41 days
What changes: Rennet goes into the warm milk, which sets to a gel
Output: coagulum.
Microbes at work in this step
in the cow-milk lab cheese a starter culture is added to the milk to adjust the pH before rennet goes in
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
Halloumi is a Cypriot cheese whose pressed curd is cooked in hot whey, so it holds its shape on a grill. It is made from sheep, goat or cow milk, salted in whey brine and folded with mint. Fresh halloumi is sold immediately after production, and mature halloumi can be kept in whey brine for at least 40 days. Made in 6 steps over 41 days. The longest step, mature in whey brine, takes at least 40 days (Official Journal of the European Union C 53 2023). Salt is 12 % (Kaminarides S 2019). Lactobacillus, Leuconostoc and Pediococcus does most of the fermenting.
| Main step | at least 40 daysSet[oj-c53-2023] | Mature in whey brine |
|---|---|---|
| Temperature | 32 °CReported[zhao2025] | Set the milk with rennet |
| Salt | 12 %Reported[kaminarides2019] | Cool and salt in whey brine |
The cheese the whey-cooked family is named for: pressed curd cooked in hot whey, then salted in whey brine and folded with mint. The PDO sets cooking in whey at over 90 °C for at least 30 minutes.
The PDO requires the milk to be pasteurised or heated above 65 °C, and the curd to be heat-treated in whey above 90 °C for at least 30 minutes. The amendment's justification describes current practice as cooling the cooked cheese to 7 °C, holding it in brine at low temperature for 24 to 72 hours, and keeping it below 7 °C for its whole life. The single document caps salt at 3 % in fresh and 6 % in mature halloumi.
Hazards the sources name: Spore-forming and spoilage bacteria (detected in Cyprus halloumi).
Every number is labelled with how it is known. How this atlas is made
The oldest written reference found for halloumi is 'calumi' in a Venetian manuscript codex of 1554, and Archimandrite Kyprianos wrote of it in 1788, including its export to other countries. The eAmbrosia register lists the Official Journal of 13.4.2021 as the act that registered the PDO; a 2022 standard amendment, published on 13.2.2023, raised the maximum fresh moisture to 52 % and the weight limit to 1 200 g.
