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, Sicily, province of Palermo
Caciocavallo palermitano is a large, brick-shaped pasta filata cheese of 8–12 kg made from raw milk of Cinisara cows. No starter is added; lactic bacteria come from the biofilm of the wooden vat (tina) and the other wooden tools. The curd cooks under hot scotta for about four hours, is pressed and hung overnight, then stretched, pressed into a rectangular wooden form and brined for up to 12 days.
| Raw whole cow milk | One warm milking of Cinisara cows in the ONAF sheet[pat-sheet][onaf-sheet] |
| Lamb or kid rennet paste | [pat-sheet] |
| Scotta | The whey left in the vat after cheese or ricotta making, used hot to cook and to stretch the curd[pat-sheet][onaf-sheet] |
| Saturated brine | [pat-sheet] |
| Starter | none added; natural microflora from the wooden vat and tools |
Total time across the recorded steps: 43 days
What changes: Lamb or kid rennet goes into raw milk in the wooden tina, whose biofilm seeds it with bacteria
Fresh warm milk is filtered into the wooden tina with lamb or kid rennet paste. The tina's biofilm seeds the milk with lactic bacteria.
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
Caciocavallo palermitano is a large, brick-shaped pasta filata cheese of 8–12 kg made from raw milk of Cinisara cows. No starter is added; lactic bacteria come from the biofilm of the wooden vat (tina) and the other wooden tools. The curd cooks under hot scotta for about four hours, is pressed and hung overnight, then stretched, pressed into a rectangular wooden form and brined for up to 12 days. Made in 8 steps over 43 days. The longest step, ripen, takes at least 30 days (Regione Siciliana 2018). Streptococcus thermophilus and Lactobacillus delbrueckii and Pediococcus acidilactici and Lacticaseibacillus casei do most of the fermenting.
| Main step | at least 30 daysReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet] | Set the milk in the wooden tina |
It is shaped as a long block, not an oval with a head, and made in a wooden vat with wooden tools, whose biofilm is the starter. The curd is cooked under scotta, pressed on a cane rack and hung overnight before it is stretched.
Made from raw milk with no added starter; the wooden vat's lactic bacteria do the acidifying. The cheese is brined in saturated brine and ripened at least one month.
Every number is labelled with how it is known. How this atlas is made
The PAT sheet cites Carmelo Trasselli for a Palermo price list (calmiere) of March 1412 that already names this cheese separately from cow and sheep cacio. It was served at the tables of nuns and nobles and used as payment in leases.
