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 summer cheese of the Val Seriana pastures, made on the spot from raw cow milk. The evening milk is skimmed by letting the cream rise and mixed with whole morning milk, set with calf rennet at 35–38 °C, reheated to 40–42 °C and broken to walnut or hazelnut size. The cheeses are dry-salted for three days and ripen from 15–20 days up to 2–3 months.
| Raw cow milk, evening milking | Left to rest and skimmed by letting the cream rise[lom-seriana][onaf-seriana] |
| Raw cow milk, morning milking | Whole, often still warm from milking[lom-seriana][onaf-seriana] |
| Liquid calf rennet | [lom-seriana] |
| Salt | Dry salt[lom-seriana] |
Total time across the recorded steps: 18 days – 3.1 months
What changes: Cream rises on the rested evening milk and is skimmed off
The evening milk rests and its cream is skimmed off; the morning milk is added whole. Output: part-skimmed raw 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 summer cheese of the Val Seriana pastures, made on the spot from raw cow milk. The evening milk is skimmed by letting the cream rise and mixed with whole morning milk, set with calf rennet at 35–38 °C, reheated to 40–42 °C and broken to walnut or hazelnut size. The cheeses are dry-salted for three days and ripen from 15–20 days up to 2–3 months. Made in 6 steps over 18 days – 3.1 months. The longest step, ripen, takes 15 days – 3 months (Regione Lombardia).
| Main step | 15 days – 3 monthsReported[lom-seriana] | Ripen |
|---|---|---|
| Temperature | 35–38 °CReported[lom-seriana] | Add rennet |
Made only in summer at the pastures, which are hard to reach, so the cheesemakers work the milk on the spot just after milking. The evening milk is skimmed by creaming, and ONAF calls it a semi-fat cheese, where it calls the Val di Scalve formaggella a whole-milk one.
Raw-milk cheese that may be eaten after only 15–20 days. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
ONAF notes that cattle in the valley are recorded from the 16th century, and that the cheese became known for the waiver that lets it be made from raw milk.
