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
The part-skimmed summer cheese of the Lombard pastures. Two milkings rest for 36 and 24 hours so the cream rises and is skimmed off for alpine butter; the milk is then set with rennet at 36–38 °C, broken to rice-grain size while heated to 40–42 °C and moulded. The wheels are salted and ripened 2–3 months.
| Raw cow milk | Two milkings, rested and skimmed by hand; the cream goes to alpine butter[lom-semigrasso][onaf-semigrasso] |
| Liquid calf rennet | [lom-semigrasso][onaf-semigrasso] |
| Salt | Dry salt or brine[lom-semigrasso] |
Total time across the recorded steps: 2 months – 3 months
What changes: Cream rises on the resting milk and is skimmed off by hand for butter
The second milking rests 24 hours. The cream is skimmed off by hand and made into butter. Output: part-skimmed raw milk and cream.
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
The part-skimmed summer cheese of the Lombard pastures. Two milkings rest for 36 and 24 hours so the cream rises and is skimmed off for alpine butter; the milk is then set with rennet at 36–38 °C, broken to rice-grain size while heated to 40–42 °C and moulded. The wheels are salted and ripened 2–3 months. Made in 6 steps over 2 months – 3 months. The longest step, ripen, takes 2–3 months (ONAF (Organizzazione Nazionale Assaggiatori F…).
| Main step | 2–3 monthsReported[onaf-semigrasso] | Ripen |
|---|---|---|
| Temperature | 36–38 °CReported[lom-semigrasso] | Add rennet |
The sheets say it is made in practically the same way as the winter Nostrano semigrasso, but at the summer pastures from milk of grazing cows, which gives it a different aroma. Its milk is skimmed to make alpine butter, so it is leaner and cooked less hot than Formaggio d'Alpe grasso.
Raw-milk cheese ripened 2–3 months. The regional sheet credits the ripening for its safety, but ANSES says a residual risk remains in raw-milk cheeses. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main raw-milk cheese hazards. It 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 regional sheet says the semi-skimmed pasture cheese arose from the need to make alpine butter as well, a butter prized for its yellow colour and mountain-herb flavour, which needs enough space for resting and skimming the milk and so is found only at the more accessible pastures. Cheese was first made at the pasture itself; today some wheels are carried down to the valley to ripen about 20 days after milking. Pasture makers once prepared rennet at home from the dried, ground stomach of a calf or kid. Lombardy listed the cheese among its traditional food products in the 7th revision, by ministerial decree of 19 June 2007.
