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
Evening and morning ewe milk is pooled, heat-treated at 68 °C for about 20 minutes, then warmed to 35–38 °C and set with freeze-dried rennet and lactic ferments. The curd goes by hand into moulds and is salted dry, kept in a cold room, then ripened on fir boards. It is sold fresh at about 20 days or aged at 60 days or more.
| Whole ewe milk from the evening milking (kept cold) and the morning milking | Mostly from Sarda ewes[pat-sheet][onaf-sheet] |
| Lactic ferments | [pat-sheet][onaf-sheet] |
| Freeze-dried rennet made from natural extracts | ONAF's table says calf rennet; its opening text says lamb rennet[pat-sheet][onaf-sheet] |
| Salt, applied dry | [onaf-sheet] |
| Starter | lactic ferments added to the heat-treated milk |
Total time across the recorded steps: 20 days
What changes: Evening and morning milk are pooled and held at 68 °C for about 20 minutes
Output: thermised whole ewe 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
Evening and morning ewe milk is pooled, heat-treated at 68 °C for about 20 minutes, then warmed to 35–38 °C and set with freeze-dried rennet and lactic ferments. The curd goes by hand into moulds and is salted dry, kept in a cold room, then ripened on fir boards. It is sold fresh at about 20 days or aged at 60 days or more. Made in 6 steps over 20 days. The longest step, ripen on fir boards, takes at least 20 days (ONAF (national organisation of cheese tasters)). Lactic ferments added to the milk does most of the fermenting.
| Main step | at least 20 daysReported[onaf-sheet] | Ripen on fir boards |
|---|---|---|
| Temperature | 68 °CReported[pat-sheet][onaf-sheet] | Pool and heat-treat the milk |
ONAF calls it the best-known of Tuscany's traditional agri-food products. It is made from thermised milk with added ferments. Ripening on fir boards is part of its identity; the Fiera del Cacio at Pienza celebrates it each September.
The milk is heat-treated at 68 °C for about 20 minutes, and the cheese is ripened at least 20 days.
Every number is labelled with how it is known. How this atlas is made
ONAF's sheet says pecorino has spread in Tuscany since Etruscan times. It says only Senese and Valdorciana sheep lived in these hills until 1960, when Sardinian shepherds arrived with Sarda flocks, and that 94 % of the sheep are now Sarda. The Fiera del Cacio at Pienza is held on the first Sunday of September.
