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 Spain, Balearic Islands
Whole cow milk, with up to 5 % Menorcan sheep milk allowed, is set with rennet at 30–34 °C for at least 30–40 minutes and cut to about 1 cm grains. Farm cheeses are gathered in a square cotton cloth, the fogasser, and pressed about 10 hours into a square cushion shape. The cheese is brined up to 48 hours, aired 3–4 days and ripened; raw-milk Artesano cheeses get at least 60 days and are rubbed with butter, olive oil or oil and paprika.
| Whole cow milk of Friesian, Menorquina, Parda or Jersey cows and their crosses | Raw for Mahón-Menorca Artesano; may be treated for the industrial Mahón-Menorca[mahon-pliego] |
| Milk of Menorcan sheepup to 5 % | [mahon-pliego] |
| Rennet, at the dose needed to set in at least 30–40 minutes | [mahon-pliego] |
| Saturated salt brine | [mahon-pliego] |
| Cow butter, olive oil, or olive oil with paprika, for the Artesano rind | [mahon-pliego] |
Total time across the recorded steps: 2.2 months
What changes: Rennet sets the cow milk at 30–34 °C
Microbes at work in this step
Not documented for this step.
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
Whole cow milk, with up to 5 % Menorcan sheep milk allowed, is set with rennet at 30–34 °C for at least 30–40 minutes and cut to about 1 cm grains. Farm cheeses are gathered in a square cotton cloth, the fogasser, and pressed about 10 hours into a square cushion shape. The cheese is brined up to 48 hours, aired 3–4 days and ripened; raw-milk Artesano cheeses get at least 60 days and are rubbed with butter, olive oil or oil and paprika. Made in 6 steps over 2.2 months. The longest step, ripen and rub the rind, takes at least 2 months (Govern de les Illes Balears).
| Main step | at least 2 monthsSet[mahon-pliego] | Ripen and rub the rind |
|---|---|---|
| Temperature | 30–34 °CSet[mahon-pliego][mahon-eu1996] | Set with rennet |
Shaped by pressing the curd in a square cotton cloth whose four corners are drawn together with a twisted cord, without knots; the wrinkles leave the mamella mark on the top face. Artesano rinds are rubbed with butter, olive oil or oil with paprika as they ripen.
Raw-milk Artesano cheeses must ripen at least 60 days before sale. That does not guarantee safety. In tests that added the bacteria on purpose, E. coli O157:H7 and Listeria survived well beyond 60 days in Cheddar. ANSES, the French food-safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheese, except cooked pressed kinds such as Gruyère, which Artesano is not.
Every number is labelled with how it is known. How this atlas is made
The specification cites an encyclical letter of Bishop Severus of 417 as documentary proof that cheese was made on Menorca in the 5th century, and a trade in it with the Mediterranean from the Middle Ages. From the 15th century the Datini company of Lucca sent merchants to buy wool and cheese on the island. Under the first British rule (1713-1756) governor Kane imported cows and favoured cheese production and export, and military officers added "Mahón", the port of shipment, to the name. A ministerial order of 12 November 1980 recognised the denomination "Mahón" provisionally, and an order of 24 June 1985 ratified it, and the Regulatory Council says it was constituted that year. The EU registered it as a PDO by Regulation (EC) 1107/96, and the specification says Regulation 913/2001 changed the name to "Mahón-Menorca"; the Council dates that extension of the name to 1997. The Council also cites ceramic cheese-making utensils from about 2000 BC.
