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, Sicily
Raw whole milk from native Sicilian sheep is warmed with local saffron and set with lamb or kid rennet paste at 34–36 °C. The small curd is semi-cooked at 47–55 °C, mixed with whole black peppercorns, pressed into rush baskets and left under hot whey for about three hours. It is dry-salted three times about ten days apart and ripens at least 60 days. The paste is an even saffron yellow.
| Raw whole sheep milk of natural acidity (pH 6.5–6.8) from Comisana, Pinzirita and Valle del Belice sheep raised in the area | [piac-scheda] |
| Lamb or kid rennet paste from animals raised in the area | [piac-scheda] |
| Saffron (Crocus sativus) grown in the areaAbout 5 g per hl of milk (ONAF sheet) | [piac-scheda][onaf-sheet] |
| Whole black peppercorns, dipped for a few seconds in water above 80 °C before use | [piac-scheda] |
| Coarse white salt | [piac-scheda] |
| Starter | none added; the raw milk's natural acidity |
Total time across the recorded steps: 2 months
What changes: Saffron and lamb rennet go 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 milk from native Sicilian sheep is warmed with local saffron and set with lamb or kid rennet paste at 34–36 °C. The small curd is semi-cooked at 47–55 °C, mixed with whole black peppercorns, pressed into rush baskets and left under hot whey for about three hours. It is dry-salted three times about ten days apart and ripens at least 60 days. The paste is an even saffron yellow. Made in 6 steps over 2 months. The longest step, ripen, takes at least 2 months (European Commission 2010) and runs at 8–10 °C (European Commission 2010).
| Main step | at least 2 monthsSet[piac-scheda] | Ripen |
|---|---|---|
| Temperature | 8–10 °CSet[piac-scheda] | Ripen |
| Acidity | pH 4.8–5.7Set[piac-scheda] | Ripen |
Saffron grown around Enna goes into the milk and whole peppercorns into the curd, giving an even yellow paste flecked with black. The cheese is dry-salted three times and ripens at least 60 days.
The milk is raw and used at its natural acidity; the finished cheese has a pH of 4.80–5.70 and ripens at least 60 days. These do not remove the risk. In a challenge study, E. coli O157 added to raw and thermised ewe milk was still detectable after 90 days of ripening in Pecorino, a related cheese whose curd was cooked at no more than 45 °C. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli. Its page does not say whether a semi-cooked cheese like this one counts.
Every number is labelled with how it is known. How this atlas is made
The specification cites a sixteenth-century text, "Le venti giornate dell'agricoltura e dei piaceri della villa", that mentions salting cheese and adding saffron to give it more colour, and Maja's "La Sicilia passeggiata" of 1600. Old producers explain the name as Sicilian piacenti, "pleasing".
