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
Buffalo milk is heated to 85–90 °C, left to cool and set with calf rennet at 36–38 °C, so the whey proteins stay in the curd, half cheese and half ricotta. The curd is broken small, cooked to 45 °C, packed into baskets and dry-salted. The cheeses ripen at least 60 days, up to a year, in glass or earthenware jars.
| Whole buffalo milk | Chilled to 4 °C, or worked within 2 hours of milking[arsial-cacioricotta] |
| Acidified whey starter from earlier makes | Named on the ONAF sheet only[onaf-sheet] |
| Calf liquid rennet | [arsial-cacioricotta] |
| Salt | Rubbed on dry[arsial-cacioricotta] |
| Starter | acidified whey starter from earlier makes (ONAF sheet) |
Total time across the recorded steps: 2 months – 12 months
What changes: The milk is heated to 85–90 °C, then cools on its own
The high heat brings the whey proteins into the curd, as in ricotta.
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
Buffalo milk is heated to 85–90 °C, left to cool and set with calf rennet at 36–38 °C, so the whey proteins stay in the curd, half cheese and half ricotta. The curd is broken small, cooked to 45 °C, packed into baskets and dry-salted. The cheeses ripen at least 60 days, up to a year, in glass or earthenware jars. Made in 8 steps over 2 months – 12 months. The longest step, ripen in jars, takes 2–12 months (ARSIAL (Lazio regional agency for agricultura…) and runs at 4 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 2–12 monthsReported[arsial-cacioricotta] | Ripen in jars |
|---|---|---|
| Temperature | 4 °CReported[arsial-cacioricotta] | Ripen in jars |
A cacioricotta made from buffalo milk. The milk is heated almost to boiling before the rennet goes in, which keeps the whey proteins in the curd; the cheeses then ripen in glass or earthenware jars.
The milk is heated to 85–90 °C before renneting, and the cheeses ripen at least 60 days. The Lazio list marks it as allowed to use derogations from the standard hygiene rules for its traditional methods.
Every number is labelled with how it is known. How this atlas is made
ARSIAL says there is word that in the past each family of buffalo breeders made it and stored it as a safe asset or as a trading good when fixing the price of buffalo milk. ONAF says the tradition is oral, local and kept in families, with traces in municipal archives.
