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.
77 ferments from Spain, with how each is made.
77 entries listed here.
| Ferment | Kind | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Afuega'l Pitu PDO | Cheese | 5 days – 2 months | 4.1–5 | ||
| Anchoas del Cantábrico (salt-ripened anchovies) | Fish and seafood | 4–18 months | 20 °C | 3–5 % | 5.2–5.3 |
| Arzúa-Ulloa PDO | Cheese | at least 6 days | up to 15 °C | 5–5.5 | |
| Botillo del Bierzo IGP | Meat | at least 2 days | 10–12 °C | 1.8–2.5 % | |
| Broa de milho (Portuguese maize sourdough bread) | Cereals and bread | 24 h | 1.8 % | 4.1 | |
| Cabrales PDO | Cheese | at least 2 months | 6–10 °C | ||
| Carbonic-maceration red wine (Beaujolais, Rioja, vino novello) | Alcoholic drinks | 5–12 days | 20–30 °C | ||
| Chorizo (Spain) and chouriço (Portugal) | Meat | at least 21 days | 6–16 °C | 2 % | 5.9 |
| Chorizo de Cantimpalos PGI | Meat | at least 21 days | 6–16 °C | 5–6 | |
| Chorizo Riojano PGI | Meat | 21–28 days | up to 16 °C | 2 % | 5.7–5.8 |
| Chosco de Tineo PGI | Meat | at least 8 days | |||
| Cider (apple) | Alcoholic drinks | at least 42 days | 3.3–4 | ||
| Fermented capers and caper berries | Vegetables | 5–7 days | 23–43 °C | 0 % | 7.5 → 3.55 |
| Formatge serrat (queso serrat) | Cheese | at least 30 days | |||
| Gamonéu PDO | Cheese | at least 2 months | up to 12 °C | ||
| Garrotxa | Cheese | at least 21 days | 10–12 °C | 20 % | |
| Garum | Sauces and condiments | 2–3 months | 12.5 % | ||
| Ibores PDO | Cheese | at least 2 months | 5.2 | ||
| Idiazabal PDO | Cheese | at least 2 months | 8–14 °C | 4.9–5.5 | |
| Lomo embuchado | Meat | 45 days – 3 months | 12 °C | 2 % | |
| Mahón-Menorca PDO | Cheese | at least 2 months | |||
| Mató | Cheese | 10 min – 24 h | |||
| Ossau-Iraty | Cheese | at least 2.6 months | 6–15 °C | up to 5.5 | |
| Payoyo | Cheese | 2 months | 10–12 °C | 5.2–5.2 | |
| Queso Camerano | Cheese | at least 15 days | 9–15 °C | ||
| Queso Casín PDO | Cheese | at least 2 months | 6–12 °C | 6.3 → 4.71 | |
| Queso Castellano PGI | Cheese | at least 30 days | 3–18 °C | 4.7–5.7 | |
| Queso de Acehúche | Cheese | at least 40 days | up to 4 % | 5–6 | |
| Queso de Flor de Guía PDO | Cheese | at least 15 days | 4–18 °C | ||
| Queso de l'Alt Urgell y la Cerdanya | Cheese | at least 45 days | 11–14 °C | ||
| Queso de La Serena PDO | Cheese | at least 20 days | up to 20 % | 4.9–5.9 | |
| Queso de Murcia al Vino PDO | Cheese | at least 45 days | 9–13 °C | at least 5 | |
| Queso de Murcia PDO (fresco and curado) | Cheese | at least 2 months | 9–13 °C | at least 5 | |
| Queso de Peñamellera | Cheese | 10–30 days | |||
| Queso de Porrúa | Cheese | 3 days | 2 % | 6 | |
| Queso de Valdeón PGI | Cheese | at least 30 days | 5–10 °C | 6.4–7.6 | |
| Queso del Cebreiro (Cebreiro PDO) | Cheese | at least 45 days | up to 15 °C | ||
| Queso Los Beyos | Cheese | at least 11 days | 8–12 °C | ||
| Queso Majorero PDO | Cheese | at least 8 days | |||
| Queso Manchego PDO | Cheese | 30 days – 2 years | 3–16 °C | 4.8–5.8 | |
| Queso Nata de Cantabria PDO | Cheese | at least 7 days | |||
| Queso Palmero PDO | Cheese | at least 8 days | 10–18 °C | 6.5 → 5 | |
| Quesucos de Liébana PDO | Cheese | 2 months | up to 15 °C | 2–3 % | |
| Roncal PDO | Cheese | at least 4 months | |||
| San Simón da Costa PDO | Cheese | at least 30 days | 14–17 % | 5.8 | |
| Sherry — fino and manzanilla (biologically aged under flor) | Alcoholic drinks | at least 2 years | |||
| Sobrassada de Mallorca PGI | Meat | up to 6 months | 1.8–2.8 % | up to 4.5 | |
| Spanish-style (Sevillian) green olives | Fruit | 13–25 days | 10–12 % → 5.88 % | up to 4 | |
| Tetilla PDO | Cheese | at least 7 days | 5–5.5 | ||
| Torta de Barros | Cheese | 2–3 months | 3–6 °C | at least 6.7 | |
| Torta del Casar PDO | Cheese | at least 2 months | 4–12 °C | up to 3 % | 5.2–5.9 |
| Traditional-method sparkling wine (Champagne, Cava) | Alcoholic drinks | at least 9 months | 2.8–3.4 | ||
| Tronchón | Cheese | 2 months | 11–12 °C | 23 % | 5.3–5.4 |
| Vinagre de Jerez (sherry vinegar) | Vinegar | at least 6 months | 1.9–2.4 | ||
| Vinho de talha (Portugal) and tinaja wine (Spain) | Alcoholic drinks | 21–28 days | 3.7 | ||
| Zambumbia (Mexico) | Alcoholic drinks | 3–5 days | |||
| Zamorano PDO | Cheese | at least 2 months | 10–12 °C | 4.8–5.8 | |
| Androlla | Meat | 42 days | |||
| Brossat (brull) | Cheese | ||||
| Cuajada | Cheese | ||||
| Gaztazarra (gazta zaharra) | Cheese | ||||
| Llonganissa de Vic / Salchichón de Vic PGI | Meat | at least 30 days | 5–6.7 | ||
| Queso blanquet (queso de cabra de Alicante) | Cheese | ||||
| Queso de Burgos | Cheese | ||||
| Queso de cassoleta (saladito valenciano) | Cheese | ||||
| Queso de El Carballo (queso de Taramundi) | Cheese | at least 2 months | 10–12 °C | ||
| Queso de La Peral | Cheese | at least 2 months | 8–12 °C | ||
| Queso de Mallorca (incl. Oveja Roja Mallorquina) | Cheese | 2 months | |||
| Queso de Pría / Ahumado de Pría | Cheese | 30 days – 2 months | |||
| Queso de servilleta | Cheese | ||||
| Queso de Urbiés (cuajada de Urbiés) | Cheese | 6–9 months | |||
| Queso de Vidiago | Cheese | ||||
| Queso de Villalón | Cheese | ||||
| Queso herreño | Cheese | ||||
| Queso pata de mulo | Cheese | 3–6 months | |||
| Requeixo | Cheese | 24 h – 2 days | 20–22 °C | ||
| Tupí | Cheese | at least 2 months |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
