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, Piemonte
Raw whole cow milk from two or more milkings is set with liquid calf rennet at 35–38 °C, cut to rice-grain size and stirred but not cooked. The curd drains in cloth-lined hoops for about 24 hours and is dry-salted or brined. Once a light rind forms, the cheese ripens at least 60 days covered in mountain hay, which flavours rind and paste.
| Raw whole cow milk | Two or more milkings, held in a milk cooler at 4 °C[pat-sheet] |
| Liquid calf rennet30–35 cc per 100 litres of milk | [pat-sheet][onaf-sheet] |
| Coarse salt, or saturated brine infused with hay | [pat-sheet][onaf-sheet] |
| Mountain hay | Well dried, mould-free hay cut on alpine pastures above 1500 m, used to wrap the cheese[onaf-sheet][pat-sheet] |
Total time across the recorded steps: 2 months
What changes: Raw milk from two or more milkings is kept cold at 4 °C
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 cow milk from two or more milkings is set with liquid calf rennet at 35–38 °C, cut to rice-grain size and stirred but not cooked. The curd drains in cloth-lined hoops for about 24 hours and is dry-salted or brined. Once a light rind forms, the cheese ripens at least 60 days covered in mountain hay, which flavours rind and paste. Made in 6 steps over 2 months. The longest step, ripen under mountain hay, takes at least 2 months (Regione Piemonte 2015).
| Main step | at least 2 monthsReported[pat-sheet][onaf-sheet] | Ripen under mountain hay |
|---|---|---|
| Temperature | 4 °CReported[pat-sheet] | Collect and chill the milk |
The curd is not cooked; its mark is the ripening, covered in mountain hay that is changed as the cheese ages and gives it a grassy note.
The regional sheet says the hay must be well stored and free of mould, and should be changed often, above all early in ripening. The cheese is made from raw milk; 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 not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
The regional sheet found no written records, only oral accounts. ONAF says wrapping in hay was likely brought by makers from the Waldensian valleys and was a cheese of herders who wintered on the plain.
