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 Mexico
Queso Oaxaca is a Mexican stretched-curd cheese. The milk is soured, either by leaving it to stand for hours or by adding acid, then set with rennet; the curd is left to acidify further, kneaded in water at about 70–80 °C and pulled into long ribbons. The salted ribbons are wound into balls and eaten fresh. Made in 7 steps over 25 days. The longest step, keep cold, takes 24 days (Fuentes L 2015) and runs at 8 °C (Fuentes L 2015). Salt is 2 % (Huerta-Jimenez M. et al. 2022). Lactococcus lactis, isolated through the making of raw-milk Oaxaca cheese and Lactobacillus plantarum, the predominant lactobacillus in raw-milk Oaxaca cheese do most of the fermenting.
| Main step | 24 daysMeasured[fuentes2015] | Keep cold |
|---|---|---|
| Temperature | 8 °CMeasured[fuentes2015] | Keep cold |
| Salt | 2 %Reported[hj2022] | Salt and wind into balls |
| Acidity | pH 5.5–5.6Reported[hj2022] | Cut and let the curd acidify |
| Cow milk · Raw milk in artisanal making[hj2022][sandoval2016] | |
| Natural acidity of the milk, or glacial acetic acid · Milk is soured to 35–38 °D; resting it for hours lets its own bacteria do this[profeco2012] | |
| Rennet[hj2022][profeco2012] | |
| Hot water · For kneading and stretching the curd[hj2022][profeco2012] | |
| 2 % (w/w) | Salt · Rubbed onto the stretched ribbon in a lab make[hj2022] |
| Starter | spontaneous souring of raw milk; mesophilic or thermophilic cultures with pasteurised milk |
Total time across the recorded steps: 25 days
What changes: Left to stand for hours, the milk's own bacteria turn its lactose into lactic acid
Artisanal makers let the milk stand for hours; industry may add glacial acetic acid. A lab make adjusted the milk to 37 °D (pH 5.8–5.9) with acetic acid.
Microbes at work in this step
the milk's own bacteria turn lactose into lactic acid
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
Like mozzarella it is a pasta filata, but the curd is stretched into long flat ribbons that are salted and wound into a ball rather than shaped into a round. Artisanal makers sour the raw milk naturally before renneting.
For raw-milk Oaxaca cheese, kneading the curd in water at 70–80 °C is a key control point. Mexican legislation excludes cheeses made from raw milk, and industrial versions use pasteurised milk with added cultures. Keep it cold; in vacuum packs at 8 °C its quality fell gradually over 24 days.
Every number is labelled with how it is known. How this atlas is made
The cheese takes its name from Oaxaca, its probable place of origin. A popular story dates it to Reyes Etla in 1885; no primary source was found for it.
