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, the mountain part of the country
Sheep milk, cow milk or a mix is set with rennet at 32–35 °C, and the curd is gathered into lumps, dipped in hot whey and hand-shaped into a large egg or cone pressed in a carved ring. After 12–24 hours in brine the cheese is hung to dry and smoked over hardwood until golden. Dairies make it from pasteurised milk with a Lactococcus culture and steam the curd at 55 °C or more.
| Fresh raw sheep milk, or sheep and cow milk mixed (farm method); pasteurised sheep, cow or mixed milk (dairy method) | Sheep breeds Valaška, improved Valaška and Cigája[sk-spec] |
| Original culture of lactic bacteria of the genus Lactococcus isolated from Slovak sheep milk and cheese (dairy method) | [sk-spec] |
| Rennet | [sk-spec] |
| Salt, as brine | [sk-spec] |
| Hardwood smoke, free of ash and dust | [sk-spec] |
| Starter | original Lactococcus culture (dairy method) |
Total time across the recorded steps: 38 h – 4.1 days
What changes: Rennet goes into the warm sheep milk and it sets in half an hour
In dairies the milk is pasteurised at no less than 73 °C for 15 seconds, then cultured and renneted at 32–38 °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
Sheep milk, cow milk or a mix is set with rennet at 32–35 °C, and the curd is gathered into lumps, dipped in hot whey and hand-shaped into a large egg or cone pressed in a carved ring. After 12–24 hours in brine the cheese is hung to dry and smoked over hardwood until golden. Dairies make it from pasteurised milk with a Lactococcus culture and steam the curd at 55 °C or more. Made in 6 steps over 38 h – 4.1 days. The longest step, smoke, takes 24 h – 3 days (Industrial Property Office of the Slovak Repu…). Lactococcus does most of the fermenting.
| Main step | 24 h – 3 daysSet[sk-spec] | Smoke |
|---|---|---|
| Temperature | 32–35 °CSet[sk-spec] | Set the milk |
Shaped by hand in hot whey and pressed into a carved ring, which gives it its pattern, and then brined and smoked. The PGI also allows cow milk alone, and dairy versions use pasteurised milk and a Lactococcus culture.
Dairy oštiepok is made from pasteurised milk (at least 73 °C for 15 seconds); the farm cheese uses raw milk. In a Slovak study of curd for other pasta-filata cheeses, counts of coagulase-positive staphylococci and E. coli rose during the first 24 hours, lactic cultures slowed the rise, and steaming the curd at about 55 °C lowered the counts by only 0.58 and 1.23 log CFU/g. That study did not test oštiepok.
Hazards the sources name: In 'Nite' string cheeses, a Slovak pasta-filata cheese (not oštiepok), coagulase-positive staphylococci and Escherichia coli grew in the curd in the first 24 hours; steaming cut them only by 0.58 and 1.23 log CFU/g.
Every number is labelled with how it is known. How this atlas is made
The specification says written reports and family records of old bryndza makers show oštiepok was made in the early 18th century. It says the Galbavá family laid the foundations of mass industrial production, with cow milk, in Detva in 1921, and that the name entered the Lisbon register on 22 November 1967.
