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, Basilicata
Raw whole sheep milk is warmed in a vat to no more than 40 °C and set with home-made kid or lamb rennet paste. The rice-size curd is pressed by hand into rush baskets and the cheeses are dipped for 15 minutes in the hot whey left from ricotta, at no more than 90 °C. After salting they ripen at least 180 days in tuff caves or cellars at 12–14 °C, rubbed with olive oil and wine vinegar.
| Raw whole sheep milk from one or two milkings, from Gentile di Puglia, Gentile di Lucania, Leccese, Comisana and Sarda sheep and their crosses | Processed within 24 hours of the first milking[filiano-scheda] |
| Rennet paste from the stomachs of suckling kids and lambs, made by the dairy | Stomachs are dried, salted about 15 days, dried about 60 days, ground and mixed with 150 g of fine salt per kg of paste (ONAF sheet)[filiano-scheda][onaf-sheet] |
| Salt, dry or as saturated brine | [filiano-scheda] |
| Extra virgin olive oil and wine vinegar, for the rind | [filiano-scheda] |
| Starter | None added. Bonomo and Salzano (2012) studied a Filiano made with traditional techniques and no starter cultures; the plant heated the milk at 68 °C for 20 s, cooled it to 36–40 °C and set it with paste lamb rennet. |
Total time across the recorded steps: 5.9 months
What changes: Home-made lamb or kid rennet goes into the warm raw sheep 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
Raw whole sheep milk is warmed in a vat to no more than 40 °C and set with home-made kid or lamb rennet paste. The rice-size curd is pressed by hand into rush baskets and the cheeses are dipped for 15 minutes in the hot whey left from ricotta, at no more than 90 °C. After salting they ripen at least 180 days in tuff caves or cellars at 12–14 °C, rubbed with olive oil and wine vinegar. Made in 6 steps over 5.9 months. The longest step, ripen in tuff caves, takes at least 5.9 months (European Commission 2007) and runs at 12–14 °C (European Commission 2007).
| Main step | at least 5.9 monthsSet[filiano-scheda] | Ripen in tuff caves |
|---|---|---|
| Temperature | 12–14 °CSet[filiano-scheda] | Ripen in tuff caves |
Each dairy makes its own rennet from suckling kids and lambs, and the basketed cheeses are scalded in near-boiling ricotta whey before at least 180 days in tuff caves.
The milk is raw and must be processed within 24 hours of the first milking; the cheese ripens at least 180 days.
Every number is labelled with how it is known. How this atlas is made
The EU summary sheet says sheep farms in the area already existed at the time of the Roman conquest and clustered near the Via Appia and its drove roads (tratturi). It says the Doria family, lords from 1530 of the land around Monte Vulture by gift of Emperor Charles V, organised plants for processing milk and wool. Their family records document a Filiano flock of up to 10,000 sheep, moved in summer from the Ofanto plain to the heights of the Vitalba valley. By 2007 the Pecorino di Filiano festival had run without a break for some thirty years.
