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 Croatia, island of Pag and the islets of Maun and Škrda
Whole milk from the native Pag sheep, raw or heat-treated, is set with rennet at 30–33 °C in 40–60 minutes. The wheat-size curd is scalded to 38–45 °C, pressed at least 90 minutes and brined in Pag sea-salt brine for at least 12 hours. The wheels ripen at least 60 days at 10–20 °C and are rubbed with vegetable oil four to six times.
| Whole, unstandardised milk from the native Pag sheep (paška ovca), raw or thermised or pasteurised | If heat-treated, at least 10% fresh raw milk or dairy starter cultures are added[paski-spec] |
| Animal rennet or microbial coagulant | [paski-spec] |
| Sea salt from the Pag salt works, as brine | [paski-spec] |
| Lysozyme and calcium chloride (optional) | [paski-spec] |
| Vegetable oil, for the rind | [paski-spec] |
| Starter | when the milk is heat-treated, at least 10% fresh raw milk or dairy starter cultures are added |
Total time across the recorded steps: 2 months
What changes: Rennet goes into the warm sheep milk and it sets within an hour
Milk not processed within 6 hours of milking is chilled below 6 °C and used within 48 hours.
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
Whole milk from the native Pag sheep, raw or heat-treated, is set with rennet at 30–33 °C in 40–60 minutes. The wheat-size curd is scalded to 38–45 °C, pressed at least 90 minutes and brined in Pag sea-salt brine for at least 12 hours. The wheels ripen at least 60 days at 10–20 °C and are rubbed with vegetable oil four to six times. Made in 5 steps over 2 months. The longest step, ripen and oil, takes at least 2 months (Udruga proizvođača paškog sira otoka Paga 2018) and runs at 10–20 °C (Udruga proizvođača paškog sira otoka Paga 2018).
| Main step | at least 2 monthsSet[paski-spec] | Ripen and oil |
|---|---|---|
| Temperature | 10–20 °CSet[paski-spec] | Ripen and oil |
Made only from the milk of the native Pag sheep, which graze island pasture that the bura wind sprays with salt, salted in brine of Pag sea salt and oiled during ripening. The minimum ripening is 60 days.
Milk not used within 6 hours is chilled below 6 °C and processed within 48 hours. Heat-treated milk is allowed, but the specification then adds back at least 10 % fresh raw milk or uses starter cultures; raw-milk cheese ripens at least 60 days. ANSES, the French food safety agency, says Listeria and enterohaemorrhagic E. coli in raw-milk cheeses can kill. It advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses, except cooked pressed kinds such as Gruyère or Comté, and does not say whether a scalded cheese like this one counts. It adds that raw-milk cheese that is well cooked, as in an oven recipe, no longer poses a risk.
Every number is labelled with how it is known. How this atlas is made
The specification, written by the Pag cheese producers' association and dated 22 October 2018, points to a document of 1070 that names a village after a Romance shepherd, and gives 1831 as the first mention of sheep cheese on Pag. It says Paški sir as made today is believed to have begun around 1870, after island ewes were crossed with merino rams, that Tejkal described its farm making in 1912, that Pag people began to use moulds only after the Second World War, and that the first dairy production began in 1971. The name was entered in the EU register in 2019 (OJ L 303, 25.11.2019). The specification links the cheese to winter bura winds that spray salt over the island's pasture.
