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, Epirus, Metsovo province of the Ioannina prefecture
Cow milk, alone or with up to 20% sheep or goat milk, has the previous day's whey added and coagulates at 32–35 °C within 10–15 minutes. The curd is heated, left to sour in a wooden vat, then cut into strips and kneaded in hot water into a malleable mass that is moulded and brined. After at least three months of ripening it is smoked for one or two days over local wild plants and coated with paraffin.
| Cow milk | Alone or mixed with up to 20% sheep or goat milk, from animals reared in the Metsovo area[eu-metsovone] |
| Whey from the previous day3–4% of the milk | Acidity 0.30–0.35 (printed as SH in the summary)[eu-metsovone] |
| Brine | 18–20 °Bé[eu-metsovone] |
| Smoke from local wild plants, then paraffin | [eu-metsovone] |
| Starter | previous day's whey (backslopping), 3–4% of the milk |
Total time across the recorded steps: 3 months – 3.1 months
What changes: Sour whey from the day before goes into the milk to start it souring
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
Cow milk, alone or with up to 20% sheep or goat milk, has the previous day's whey added and coagulates at 32–35 °C within 10–15 minutes. The curd is heated, left to sour in a wooden vat, then cut into strips and kneaded in hot water into a malleable mass that is moulded and brined. After at least three months of ripening it is smoked for one or two days over local wild plants and coated with paraffin. Made in 8 steps over 3 months – 3.1 months. The longest step, dry, tie and ripen, takes at least 3 months (Greek Ministry of Agriculture) and runs at 15–17 °C (Greek Ministry of Agriculture).
| Main step | at least 3 monthsSet[eu-metsovone] | Dry, tie and ripen |
|---|---|---|
| Temperature | 15–17 °CSet[eu-metsovone] | Dry, tie and ripen |
| Acidity | pH 5.1–5.3Set[eu-metsovone] | Drain and sour in a wooden vat |
Metsovone is a stretched-curd cheese that is ripened for at least three months before it is smoked, and smoked over wild plants of the area. Its milk may carry up to a fifth of sheep or goat milk.
The PDO summary fixes several steps that bear on safety. The curd is left to sour to pH 5.1–5.3, the cut strips are kneaded in water at 75–80 °C, the cheese sits in 18–20 °Bé brine, and it ripens at least 3 months at 15–17 °C before smoking for 1–2 days and a paraffin coat. It states no heat treatment of the milk and no limit for pH, salt or water activity in the finished cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones; the summary does not say whether Metsovone milk is raw.
Every number is labelled with how it is known. How this atlas is made
The 1994 application says this smoked cheese had been made in the Metsovo mountains for the previous 30–40 years. The applicant was the Baron Michail Tositsas Foundation of Metsovo, whose cheese factory makes it. Greece recognised the designation by ministerial decision 313070 of 18 January 1994, and it became an EU PDO in 1996.
