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 above 200 m
Raw sheep milk, or a mix with at least half sheep milk, is set at 29–32 °C, and the curd lump is drained and left about a day at 20–23 °C until it sours to about pH 5.3. Pieces are worked in hot water at 60–70 °C into a smooth dough, pulled into a thin ribbon 4–6 m long, dipped in brine, rolled from both ends into a double spiral and smoked about two hours.
| Fresh raw sheep milk, or raw sheep and cow milk with at least 50% sheep milk | Sheep breeds Valaška, improved Valaška, Cigája and East Friesian, on pasture[sk-parenica] |
| Rennet | [sk-parenica] |
| Saturated salt brine, cold | [sk-parenica] |
| Hardwood smoke | [sk-parenica] |
| Starter | the milk's own natural lactic bacteria |
Total time across the recorded steps: 31 h – 37 h
What changes: Rennet goes into the fresh sheep milk and it sets in half an hour
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 sheep milk, or a mix with at least half sheep milk, is set at 29–32 °C, and the curd lump is drained and left about a day at 20–23 °C until it sours to about pH 5.3. Pieces are worked in hot water at 60–70 °C into a smooth dough, pulled into a thin ribbon 4–6 m long, dipped in brine, rolled from both ends into a double spiral and smoked about two hours. Made in 8 steps over 31 h – 37 h. The longest step, sour the lump, takes 24 h (Industrial Property Office of the Slovak Repu…) and runs at 20–23 °C (Industrial Property Office of the Slovak Repu…). Natural microorganisms of the milk, of the genera Lactobacillus, Enterococcus, Lactococcus and Streptococcus does most of the fermenting.
| Main step | 24 hSet[sk-parenica] | Sour the lump |
|---|---|---|
| Temperature | 20–23 °CSet[sk-parenica] | Sour the lump |
| Acidity | pH 5.3Set[sk-parenica] | Sour the lump |
The soured curd is not shaped into a block but pulled into a single thin ribbon metres long and wound into two linked spirals. It is smoked about two hours, and at least half the milk must be sheep milk.
The milk is raw. Working the curd at 60–70 °C is only a partial pasteurisation, and the specification requires the cheese to be free of Listeria monocytogenes and Salmonella.
Hazards the sources name: Listeria monocytogenes and Salmonella must be absent; steaming at 60–70 °C is only a partial pasteurisation that lowers the natural flora from about 10^5 to 10^2; Coagulase-positive staphylococci and Escherichia coli can multiply in raw-milk curd during the first 24 hours of souring, as a study of Slovak pasta-filata curd found.
Every number is labelled with how it is known. How this atlas is made
The specification says parenica began to be made around Zvolen and Brezno at the start of the 19th century and spread across almost all of Slovakia. In another passage it says that in the 18th century it was made for home use in the families of sheep owners, and that in the 19th century it reached markets in Vienna and other European cities. Otakar Laxa's dairy textbook of 1908 called it a unique cheese, and the Austrian Codex Alimentarius of 1917 described it. Slovakia entered it on its national register on a transitional basis on 23 June 2005, and the EU registered it as a PGI in 2008.
