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 Portugal, Baixo Alentejo
Raw ewe milk is warmed to 26–34 °C and set with an infusion of cardoon flowers made in the dairy. The curd is cut, partly drained, moulded and salted, then ripened at least 30 days at 6–15 °C, first cool and humid and later warmer and drier, while the cheeses are washed and turned. Young Serpa is so buttery it can flow when cut; Serpa Velho, ripened over 180 days, is hard. Made in 5 steps over 30 days. The longest step, ripen, washing and turning, takes at least 30 days (DGADR) and runs at 6–15 °C (DGADR). Lactic acid bacteria, mainly Lactobacillus paracasei/casei in cheeses from PDO producers; Lactococcus is the main genus by sequencing (about 40–60 %), then Leuconostoc and Lactobacillus does most of the fermenting.
| Main step | at least 30 daysSet[caderno][oj-2025] | Ripen, washing and turning |
|---|---|---|
| Temperature | 6–15 °CSet[caderno] | Ripen, washing and turning |
| Raw ewe milk · From the defined area only; no other substance may be added[caderno] |
| Cardoon flower infusion · Cynara cardunculus flowers steeped in the dairy[caderno][oj-2025] |
| Food-grade salt · In the milk, on the surface, in brine, or a mix[caderno] |
| Starter: none; the raw milk and the dairy carry the microbes |
Total time across the recorded steps: 30 days
What changes: Raw ewe milk warms to 26–34 °C in the vat
Output: warm raw ewe milk.
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
Serpa is set with cardoon flowers, not animal rennet, and is ripened only a month for a soft, buttery paste that can run when cut.
Made from raw milk with no added starter and ripened at least 30 days. The specification sets storage at 0–5 °C for Serpa and 0–10 °C for Velho.
Every number is labelled with how it is known. How this atlas is made
An 1801 travel account already described Alentejo cheese curdled with thistle flowers. The cheese was registered as a PDO in 1996. The 2025 amendment added Serpa Velho and adjusted sizes and storage temperatures.
