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 Italy, Toscana
A young sheep cheese from the Pisan hills that ripens inside a coat of dried herbs. Milk used within 48 hours of milking is heat-treated, mixed with a selected lactic culture and set with calf rennet; after salting and a few days' rest the cheese is dipped in local olive oil and rolled in dried rosemary, sage, mint and basil. It is eaten within 30–45 days.
| Whole sheep milk from flocks grazing the Pisan hills | [pat-sheet][onaf-sheet] |
| Selected lactic starter culture | [pat-sheet][onaf-sheet] |
| Liquid calf rennet | The regional sheet says "natural rennet"; ONAF gives liquid calf rennet[pat-sheet][onaf-sheet] |
| Salt | Dry-salted[onaf-sheet] |
| Local extra-virgin olive oil | [pat-sheet][onaf-sheet] |
| Dried, chopped organic herbs (rosemary, sage, mint, basil) | [pat-sheet][onaf-sheet] |
| Starter | selected lactic cultures |
Total time across the recorded steps: 30 days – 45 days
What changes: Whole sheep milk, kept no longer than 48 hours, is heat-treated in the vat
The regional sheet says the milk is heat-treated; ONAF says pasteurised.
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
A young sheep cheese from the Pisan hills that ripens inside a coat of dried herbs. Milk used within 48 hours of milking is heat-treated, mixed with a selected lactic culture and set with calf rennet; after salting and a few days' rest the cheese is dipped in local olive oil and rolled in dried rosemary, sage, mint and basil. It is eaten within 30–45 days. Made in 7 steps over 30 days – 45 days. The longest step, ripen on wooden boards, takes 30–45 days (Regione Toscana (ARSIA)).
| Main step | 30–45 daysReported[pat-sheet][onaf-sheet] | Ripen on wooden boards |
|---|
It is pasteurised, eaten within 45 days and ripened inside an oil-and-dried-herb coat that influences the taste. It is a rediscovered old recipe made by a single dairy.
ONAF says the milk is pasteurised, and the regional sheet says it is heat-treated. The cheese is ripened in cool rooms and eaten within 30–45 days.
Every number is labelled with how it is known. How this atlas is made
The regional sheet calls it a rediscovered local recipe. Fresh pecorino used to be sprinkled with field herbs, made when the milk was of lower quality, so the herb coat lifted the flavour.
