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, Campania
A large stretched-curd cow cheese shaped like a small barrel and weighing 10–12 kg, from Savignano Irpino. Part of the milk is pasteurised at no more than 70 °C and the rest added raw; a starter acts for about 15 minutes before calf rennet, and the curd is broken to wheat-grain size, stretched and shaped by hand. The barrels are brined in 25 % brine about 12 hours per kg, dried about a week and ripened 4–6 months.
| Whole cow milk, part pasteurised and part raw | Pezzata Rossa and Bruna Alpina; the share of raw milk changes with the season and the weather[pat-sheet] |
| Starter (fermento) | Left to act about 15 minutes before the rennet; the ONAF sheet calls it a whey starter[pat-sheet][onaf-sheet] |
| Natural calf rennet | [pat-sheet] |
| Salt | As a 25 % brine[pat-sheet] |
| Starter | starter (fermento), left about 15 minutes before the rennet |
Total time across the recorded steps: 4.2 months – 6.2 months
What changes: Part of the milk is pasteurised and mixed with the raw rest
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 large stretched-curd cow cheese shaped like a small barrel and weighing 10–12 kg, from Savignano Irpino. Part of the milk is pasteurised at no more than 70 °C and the rest added raw; a starter acts for about 15 minutes before calf rennet, and the curd is broken to wheat-grain size, stretched and shaped by hand. The barrels are brined in 25 % brine about 12 hours per kg, dried about a week and ripened 4–6 months. Made in 9 steps over 4.2 months – 6.2 months. The longest step, ripen in misted cells, takes 4–6 months (Regione Campania). Salt is 25 % (Regione Campania). In a related cheese, Apulian Caciocavallo made with natural whey starter (four dairies, one standardised protocol), Lactobacillus dominated at the start of ripening, and Streptococcus was associated with the starter in two dairies does most of the fermenting.
| Main step | 4–6 monthsReported[pat-sheet] | Ripen in misted cells |
|---|---|---|
| Temperature | up to 70 °CReported[pat-sheet] | Pasteurise part of the milk |
| Salt | 25 %Reported[pat-sheet] | Brine |
It is shaped like a powder or liqueur barrel and weighs 10–12 kg. It is made from a blend of pasteurised and raw milk whose share changes with the season.
Part of the milk is pasteurised at no more than 70 °C and the rest is added raw; the cheese ripens 4–6 months before sale.
Every number is labelled with how it is known. How this atlas is made
Local dairies began making caciobarile in the early 1970s. It is listed in the 23rd list of traditional agri-food products of Campania.
