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 Slovakia, Orava river basin
Lump cheese, set from raw or pasteurised cow milk with a lactic culture and left to ferment, is grated and kneaded in water at 70–95 °C into a stretchy mass. The mass is pulled into thin strands, cooled 2–10 minutes in cold water, salted in saturated brine and plaited by hand into little whips 10–50 cm long. Some are cold-smoked at about 30 °C until golden.
| Lump cheese from raw or pasteurised cow milk with a lactic acid culture | At least 48 % dry matter, at least 35 % fat in dry matter, pH 4.9–5.2[orava-pgi] |
| Hot water for steaming | [orava-pgi] |
| Cold drinking water for cooling the strands | [orava-pgi] |
| Salt, as a saturated brine | [orava-pgi] |
| Hardwood smoke (smoked kind only) | [orava-pgi] |
| Starter | lactic acid culture added to the milk for the lump cheese |
Total time across the recorded steps: 2 min – 10 min
What changes: Lactic bacteria sour the pressed lump cheese until it is ready to stretch
Microbes at work in this step
lactic bacteria sour the renneted curd
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
Lump cheese, set from raw or pasteurised cow milk with a lactic culture and left to ferment, is grated and kneaded in water at 70–95 °C into a stretchy mass. The mass is pulled into thin strands, cooled 2–10 minutes in cold water, salted in saturated brine and plaited by hand into little whips 10–50 cm long. Some are cold-smoked at about 30 °C until golden. Made in 7 steps over 2 min – 10 min. The longest step, cool the strands in cold water, takes 2–10 min (European Commission 2010). Salt is up to 5.5 % (European Commission 2010). Thermoresistant lactic acid bacteria of the genera Lactococcus, Streptococcus and Lactobacillus, from the lump cheese does most of the fermenting.
| Main step | 2–10 minSet[orava-pgi] | Cool the strands in cold water |
|---|---|---|
| Temperature | 70–95 °CSet[orava-pgi] | Grate and steam in hot water |
| Salt | up to 5.5 %Set[orava-pgi] | Wind, cut and salt in brine |
| Acidity | pH 4.9–5.2Set[orava-pgi] | Ferment the lump cheese |
Korbáčik is a pasta filata cheese made from fermented lump cheese, not from fresh curd, and it is pulled into thin strands that are plaited by hand into a whip. Parenica uses the same steamed mass rolled into a flat ribbon; mozzarella-type cheeses are shaped into balls.
Medveďová et al. name Staphylococcus aureus and Escherichia coli as the more frequent contaminants of lump cheeses made from raw milk, and call steaming the only step that inactivates unwanted microbes. In their laboratory test, steaming at 63.6 °C for 7.2 min lowered coagulase-positive staphylococci by about 0.6 log and E. coli by about 1.2 log CFU/g, so steaming is not a full kill; adding lactic acid cultures to the curd slowed their growth beforehand. The specification sets the steaming water at 70–95 °C, hotter than in that test, and sets the pH of the lump cheese at 4.9–5.2.
Hazards the sources name: Staphylococcus aureus and Escherichia coli, named as the more frequent contaminants of lump cheeses made from raw milk.
Every number is labelled with how it is known. How this atlas is made
Oral tradition dates home-made korbáčiky in Orava to the second half of the 19th century, when making and selling cheese was the only source of income for local sheep and cattle farmers. The name was registered as a PGI in 2011.
