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 Italy, Lazio
A soft, square ewe-milk cheese set with a coagulant soaked from dried thistle or artichoke flowers, the method Columella describes. Raw whole milk is set at 38 °C in about an hour, broken twice to chickpea size and drained a day in square baskets without pressing. It is salted dry for 12 hours and ripened 40–60 days at 7–10 °C.
| Raw whole ewe milk | Two to four milkings, chilled; sometimes only the evening milk is chilled[pat-sheet] |
| Dried thistle or artichoke stamens (Cynara cardunculus or C. scolymus)60–80 g per 100 kg of milk | Soaked 24 hours in 800 ml of water, filtered and poured into the milk in a thin stream[onaf-sheet] |
| Salt | Rubbed on dry[pat-sheet] |
| Starter | none (no additives or lactic cultures) |
Total time across the recorded steps: 43 days – 2.1 months
What changes: Starting material: raw ewe milk, filtered through cloth
Filtered through cloth; not heat-treated. Output: raw whole 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
A soft, square ewe-milk cheese set with a coagulant soaked from dried thistle or artichoke flowers, the method Columella describes. Raw whole milk is set at 38 °C in about an hour, broken twice to chickpea size and drained a day in square baskets without pressing. It is salted dry for 12 hours and ripened 40–60 days at 7–10 °C. Made in 7 steps over 43 days – 2.1 months. The longest step, ripen in a cool, humid cell, takes 40 days – 2 months (ARSIAL (Regione Lazio) 2018) and runs at 7–10 °C (ARSIAL (Regione Lazio) 2018). Lactococcus lactis dominated the bacteria during fermentation and maturation of Caciofiore made with thistle coagulant at a family dairy in the Marche region does most of the fermenting.
| Main step | 40 days – 2 monthsReported[pat-sheet] | Ripen in a cool, humid cell |
|---|---|---|
| Temperature | 7–10 °CReported[pat-sheet] | Ripen in a cool, humid cell |
It is set with a thistle-flower coagulant instead of animal rennet, a method taken from Columella's first-century farming manual, and it is drained without pressing into soft square blocks.
Made from raw milk and ripened 40–60 days. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese. Ripening may not remove the risk. The US FDA says even 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella in raw-milk cheese, and Listeria may grow in some cheeses during ageing.
Hazards the sources name: Escherichia coli, found in the raw milk and counted in Caciofiore made at a Marche family dairy, at levels that differed between two production rounds (a related cheese; Rampanti 2023).
Every number is labelled with how it is known. How this atlas is made
Columella, writing about 50 AD in De Re Rustica, says milk can be curdled with wild thistle flowers as well as with lamb or kid rennet. Dairies around Rome revived the cheese from that text, and Slow Food supports producers who use cultivated thistle.
