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, Campania
Raw whole ewe milk from the evening and morning milkings is set with calf rennet at 35 °C, broken to hazelnut or corn size and lightly pressed by hand into baskets. The cheeses are rubbed with salt, dried and ripened on beech boards in stone huts at 8–15 °C. They are sold at three ages, with dialect names for fresh, semi-aged and aged.
| Raw whole ewe milk | Evening and morning milkings of sheep grazed on mountain pasture[pat-casure][onaf-casure] |
| Liquid calf rennet | [pat-casure][onaf-casure] |
| Medium-grain salt | Rubbed on the surface[pat-casure][onaf-casure] |
| Olive oil | Rubbed on the rind during ripening when needed[pat-casure][onaf-casure] |
Total time across the recorded steps: 7.1 days
What changes: Calf rennet sets the raw ewe milk at 35 °C
Output: curd.
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
Raw whole ewe milk from the evening and morning milkings is set with calf rennet at 35 °C, broken to hazelnut or corn size and lightly pressed by hand into baskets. The cheeses are rubbed with salt, dried and ripened on beech boards in stone huts at 8–15 °C. They are sold at three ages, with dialect names for fresh, semi-aged and aged. Made in 5 steps over 7.1 days. The longest step, ripen in the stone huts, takes at least 7 days (Regione Campania 2015) and runs at 8–15 °C (Regione Campania 2015).
| Main step | at least 7 daysReported[pat-casure][onaf-casure] | Ripen in the stone huts |
|---|---|---|
| Temperature | 8–15 °CReported[pat-casure][onaf-casure] | Ripen in the stone huts |
It is the basket pecorino of the Matese, sold at three dialect-named ages, friscu, musciu and siccu. It is made from January to October.
The milk is raw, and the fresh form is eaten within a week. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The tools were all wooden except the stainless steel or tinned copper cauldrons. Local witnesses confirm the same method for at least 25 years.
