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, Lazio
Ewe milk with up to 30 % goat milk is set with lamb rennet paste at 38 °C, broken to rice-grain size and semi-cooked at 46 °C for 30 minutes. The cheeses are pressed by hand, dry-salted for two days, dried on wooden boards and ripened for 3–6 months.
| Whole ewe milk | From two milkings, chilled to 4 °C[arsial-laga][onaf-laga] |
| Goat milkUp to 30 % | [arsial-laga][onaf-laga] |
| Lamb rennet paste | [arsial-laga][onaf-laga] |
| Salt | Dry salt on both faces[arsial-laga][onaf-laga] |
| Starter | none; no cultures are added |
Total time across the recorded steps: 3.4 months – 6.7 months
What changes: Starting material: ewe milk with up to 30 % goat milk, chilled to 4 °C
Output: mixed ewe and goat milk.
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
Ewe milk with up to 30 % goat milk is set with lamb rennet paste at 38 °C, broken to rice-grain size and semi-cooked at 46 °C for 30 minutes. The cheeses are pressed by hand, dry-salted for two days, dried on wooden boards and ripened for 3–6 months. Made in 8 steps over 3.4 months – 6.7 months. The longest step, ripen in a cellar, takes 3–6 months (ARSIAL (Lazio regional agency for agricultura…).
| Main step | 3–6 monthsReported[arsial-laga][onaf-laga] | Ripen in a cellar |
|---|---|---|
| Temperature | 4 °CReported[arsial-laga] | Chill and mix the milk |
It is a mixed-milk pecorino, with up to 30 % goat milk, and its curd is semi-cooked at 46 °C for half an hour. ONAF says no ferments are used. It ripens 3–6 months in cellars or ripening rooms.
Milk may be used raw. In a challenge study, E. coli O157 added to raw ewe milk was still detectable in pecorino after 90 days of ripening, so clean milk or pasteurising matters. The regional sheet notes that, as a PAT product, it may use the hygiene derogations allowed for traditional foods.
Hazards the sources name: Escherichia coli O157, added to raw ewe milk in a challenge study of Italian pecorino made by several methods, not this cheese; still countable at 60 days and detectable after 90 days of ripening.
Every number is labelled with how it is known. How this atlas is made
Known from local oral tradition and traces in municipal archives, and sold in local shops and markets for at least 25 years. The sheet links it in part to the Pecorino del Pastore described in the Istituto di Sociologia Rurale's atlas of Italian cheeses.
