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
Ewe milk, raw or pasteurised, is warmed, usually with a whey or culture starter added, and set with lamb, kid or calf rennet in about 20 minutes. Each area then breaks, cooks, warms and salts the curd in its own way. The cheeses ripen from two weeks to over six months and are washed with oil and vinegar.
| Ewe milk from two milkings | Chilled to 4 °C and filtered through cloth or a centrifuge[arsial-romana] |
| Starter (not in every area) | Farm whey starter, mesophilic or thermophilic cultures; ONAF lists Sermoneta, Castel San Pietro Romano and Cellere with no starter[arsial-romana][onaf-sheet] |
| Lamb or kid paste rennet, calf powder rennet or liquid rennet | [arsial-romana] |
| Salt | Dry salt or brine[arsial-romana] |
| Oil and vinegar | For washing the rind[arsial-romana] |
| Herbs and spicesoptional | Some makers flavour the curd[arsial-romana] |
| Starter | farm whey starter at 36 °C, mesophilic cultures at 36 °C, or thermophilic cultures at 38–39 °C, depending on the area; none in Sermoneta, Castel San Pietro Romano and Cellere |
Total time across the recorded steps: 15 days – 17 days
What changes: Ewe milk is used raw or pasteurised at 68–75 °C
Output: ewe milk from two milkings, chilled to 4 °C and filtered.
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
Ewe milk, raw or pasteurised, is warmed, usually with a whey or culture starter added, and set with lamb, kid or calf rennet in about 20 minutes. Each area then breaks, cooks, warms and salts the curd in its own way. The cheeses ripen from two weeks to over six months and are washed with oil and vinegar. Made in 9 steps over 15 days – 17 days. The longest step, dry and ripen, takes at least 15 days (ARSIAL (Lazio regional agency for agricultura…) and runs at 4–14 °C (ARSIAL (Lazio regional agency for agricultura…).
| Main step | at least 15 daysReported[arsial-romana] | Dry and ripen |
|---|---|---|
| Temperature | 4–14 °CReported[arsial-romana] | Dry and ripen |
Made only from ewe milk, with methods that change from one dairy to the next. Cheese size follows the season, from 1–3 kg up to over 30 kg.
Made from raw or pasteurised milk. Most areas add a whey, mesophilic or thermophilic starter, but ONAF lists Sermoneta, Castel San Pietro Romano and Cellere as using none. 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 calls it historically tied to the Campagna Romana and its natural meadows. By tradition only ewe milk is used and the cheese size changes with the season. The INSOR atlas of typical products (I formaggi) names it among the most historic Lazio products. ONAF instead calls its history relatively recent, saying the caciotta arose once transhumance was given up and the cold chain developed, when makers sought a milder, less piquant cheese for a wider public.
