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 Greece, Western Macedonia, Epirus and the prefectures of Aitoloakarnania and Evrytania
Sheep milk, or sheep milk with some goat milk, is set at 32–34 °C, and the curd is broken up and reheated to about 48 °C. The pressed wheels rest a day, sit about two days in strong brine and are dry-salted on the surface about ten times while they ripen. A second, colder stage below 6 °C brings the total to at least three months.
| Sheep milk, or sheep and goat milk | Goat milk up to 10 % by volume[kefalo-eu-1994][tzora2022] |
| Starter culture | None in artisanal making; a commercial blend in dairies[tsigkrimani2022][tzora2022] |
| Rennet | [kefalo-eu-1994][tzora2022] |
| Salt | As brine, then dry salt rubbed on the surface[kefalo-eu-1994] |
| Starter | none in artisanal making (rennet only); commercial lactic cultures in dairies |
Total time across the recorded steps: 3.1 months
What changes: Rennet sets the sheep milk at 32–34 °C
In one dairy make the sheep milk was pasteurised at 69 °C for 10 min, starter went in, and rennet followed 15 min later. Output: coagulum.
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
Sheep milk, or sheep milk with some goat milk, is set at 32–34 °C, and the curd is broken up and reheated to about 48 °C. The pressed wheels rest a day, sit about two days in strong brine and are dry-salted on the surface about ten times while they ripen. A second, colder stage below 6 °C brings the total to at least three months. Made in 6 steps over 3.1 months. The longest step, finish ripening cold, takes at least 3 months (Greek Ministry of Agriculture) and runs at up to 6 °C (Greek Ministry of Agriculture). Salt is 18–20 % (Tzora A. et al. 2022). Levilactobacillus brevis and Enterococcus faecium dominating early ripening, and Weissella paramesenteroides and E. faecium late, in artisanal cheese made without starter and Commercial starter of Lactococcus lactis subsp. lactis and cremoris, Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus rhamnosus do most of the fermenting.
| Main step | at least 3 monthsSet[kefalo-eu-1994] | Finish ripening cold |
|---|---|---|
| Temperature | up to 6 °CSet[kefalo-eu-1994] | Finish ripening cold |
| Salt | 18–20 %Reported[tzora2022] | Brine |
| Acidity | pH 5.1 → 5.12Measured[tsigkrimani2022] | Finish ripening cold |
The name joins kefalotyri and graviera. Its curd is reheated to about 48 °C, and after two days in brine the rind is dry-salted about ten times. It then finishes ripening in the cold, below 6 °C.
In artisanal Kefalograviera made without starter, sampled early and late in ripening, Staphylococcus aureus stayed below 2 log CFU/g, and E. coli O157:H7, Listeria monocytogenes and Salmonella were absent. That was one sample at each stage, so it does not show that any batch is free of them. The study's milk was raw. ANSES names Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli as hazards of raw-milk cheeses and tells pregnant women, young children, people over 65 and people with weak immunity to avoid them, apart from cooked pressed kinds such as Gruyère.
Every number is labelled with how it is known. How this atlas is made
The Greek application summary (Ministerial Decision 313032/11.1.94) says Kefalograviera came into production over recent decades and had become widely known in Greece. The name was registered as an EU PDO by Commission Regulation (EC) No 1107/96 of 12 June 1996. Tzora and colleagues (2022) describe it as one of the most widespread cheeses in Greece, with annual production of around 3000 tons.
