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, Basilicata
A hard cheese of 70–90 % ewe milk and 10–30 % goat milk, set with lamb or kid paste rennet at 36–40 °C. The rice-size curd is pressed by hand into rush baskets, salted and dried at the farm for 30–40 days. It then ripens for at least 60 days in the fondaci, cool stone cellars of Moliterno, where the rind is rubbed with olive oil, vinegar or soot water.
| Whole ewe milk70–90 % | Gentile di Puglia, Gentile di Lucania, Leccese, Sarda or Comisana sheep; raw or thermised[moliterno-sd2024] |
| Whole goat milk10–30 % | Garganica, Grigia Lucana, Maltese, Jonica, Camosciata or Rossa Mediterranea goats[moliterno-sd2024] |
| Lamb or kid rennet paste | Made from the dried stomachs of suckling lambs or kids, with 100–200 g of salt per kg of paste[moliterno-disc] |
| Natural starter or selected local cultures | Only when the milk has been thermised[moliterno-disc] |
| Salt | Dry salt or saturated brine[moliterno-disc] |
| Olive oil, wine vinegar or soot water | Rind treatments during ripening[moliterno-disc] |
| Starter | raw-milk flora; natural starter or selected local cultures if the milk is thermised |
Total time across the recorded steps: 3.4 months – 3.7 months
What changes: Starting material: ewe milk with a share of goat milk
Output: mixed raw or thermised 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 hard cheese of 70–90 % ewe milk and 10–30 % goat milk, set with lamb or kid paste rennet at 36–40 °C. The rice-size curd is pressed by hand into rush baskets, salted and dried at the farm for 30–40 days. It then ripens for at least 60 days in the fondaci, cool stone cellars of Moliterno, where the rind is rubbed with olive oil, vinegar or soot water. Made in 8 steps over 3.4 months – 3.7 months. The longest step, ripen in the fondaci of Moliterno, takes at least 2 months (European Commission 2024). Natural starters or selected local cultures, added when the milk has been heat treated and Lactococci, lactobacilli and enterococci do most of the fermenting.
| Main step | at least 2 monthsSet[moliterno-sd2024][moliterno-disc] | Ripen in the fondaci of Moliterno |
|---|---|---|
| Temperature | 36–40 °CSet[moliterno-disc][moliterno-sd2024] | Set with lamb or kid paste rennet |
A mixed ewe and goat cheese, unlike the all-ewe Canestrato Pugliese. Its mark is where it ripens, the fondaci of Moliterno, and it is the only canestrato whose rind may be treated with soot water.
Made from raw or thermised milk and ripened at least 60 days. A survey of the ripening shelves and rinds of Pecorino di Filiano and Canestrato di Moliterno together found no Salmonella, Listeria monocytogenes, E. coli or S. aureus. In a challenge test on Gouda and Cheddar, raw milk was deliberately contaminated with a low level of E. coli O157:H7. Counts fell, but it was still detectable by enrichment past 270 days, so 60 days of ageing alone did not eliminate it. ANSES, the French food safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked cheeses such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
The consolidated specification says the people of Moliterno have made curing pecorino a main activity since the 1700s, the date of the first historical records, and that the cheese was exported to America in the past. It quotes Father Daniele Murno, a Franciscan of Moliterno, on long mule caravans that went down from Moliterno to the Ionian coastal lands in winter and spring to collect fresh pecorino, a round trip of four to six days. It also quotes the local scholar Bianculli, who held that cheese cured by Moliterno women moved to the coast did not reach the quality made in the town. In 1906 one exporter on the list of Basilicata exporters shipped about 1,300 quintals of aged cheese. The EU entered the name in the PGI register by Regulation 441/2010 of 21 May 2010, and a standard amendment was approved in 2024.
