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, Lombardia
A soft fresh cheese of pasteurised cow milk named after the goat caprino. The milk is soured with added lactic ferments, usually acid whey, set with calf rennet at 32–38 °C, broken to hazelnut size and drained in tied cloth bundles. The curd is salted, sometimes mixed with herbs or spices, shaped into small logs and wrapped in parchment.
| Pasteurised cow milk, whole or skimmed | [pat-sheet][onaf-sheet] |
| Lactic ferments (natural milk starters or thermophilic cultures, usually acid whey) | [pat-sheet][onaf-sheet] |
| Calf liquid rennet | [pat-sheet][onaf-sheet] |
| Salt | [pat-sheet][onaf-sheet] |
| Herbs or spices (optional) | [pat-sheet] |
| Water with potassium sorbate (E202), optional, against moulds | [pat-sheet][onaf-sheet] |
| Starter | added lactic ferments (lattoinnesti or thermophilic cultures, usually acid whey) |
Total time across the recorded steps: 24 h – 7 days
What changes: Pasteurised cow milk warms and the lactic ferments go in
Pasteurised milk is heated over wood, gas or steam and the cultures go in. Rennet follows about 30 minutes after the milk reaches setting temperature.
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 soft fresh cheese of pasteurised cow milk named after the goat caprino. The milk is soured with added lactic ferments, usually acid whey, set with calf rennet at 32–38 °C, broken to hazelnut size and drained in tied cloth bundles. The curd is salted, sometimes mixed with herbs or spices, shaped into small logs and wrapped in parchment. Made in 6 steps over 24 h – 7 days. The longest step, keep cold or ripen, takes 24 h – 7 days (ONAF (national organisation of cheese tasters)) and runs at 4–12 °C (ONAF (national organisation of cheese tasters)).
| Main step | 24 h – 7 daysReported[onaf-sheet] | Keep cold or ripen |
|---|---|---|
| Temperature | 4–12 °CReported[onaf-sheet] | Keep cold or ripen |
A cow-milk cheese that borrows the goat caprino's name and log shape. The curd is drained in cloth bundles and may be dipped in a sorbate bath, and it is made fresh, aged or light.
Made from pasteurised milk and eaten within days. Keep it at 4 °C.
Hazards the sources name: Bacillus cereus (found at 1.30–1.48 log CFU/g in cow-milk caprino among fresh cheeses sold in Italy; a general finding, not this cheese).
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says families with one or more cows once left the milk to sour without rennet in pails or tubs, up to three days, and drained the fragile curd into a cheese like goat caprino, which gave the name. Today added ferments and a very small dose of rennet make it faster. The sheet says the milk was raw and fresh in the tradition and is pasteurised today. Lombardy listed it as a traditional product in 2008 (decree DDUO 3392 of 7 April 2008).
