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, Trentino-Alto Adige, Prov. Bolzano
Local cow milk, skimmed to 3.0–4.0% fat and pasteurised, is set with lactic cultures and rennet at 35–37 °C. The curd is cut, sometimes washed with hot water, semi-cooked at 39–40 °C, moulded without pressing and brined. The wheels ripen 30–100 days while the rind is washed every two days with water, salt and, where used, Brevibacterium linens and yeasts.
| Local cow milk, skimmed to 3.0–4.0% fat and pasteurised | [pat-sheet] |
| Lactic acid bacteria (starter cultures) | [pat-sheet] |
| Calf rennet, liquid or powder | [pat-sheet][onaf-sheet] |
| Salt, as brine | [pat-sheet] |
| Brevibacterium linens and yeasts for the rind | [pat-sheet] |
| Starter | lactic starter cultures; Brevibacterium linens and yeasts on the rind |
Total time across the recorded steps: 30 days – 3.3 months
What changes: The skimmed mountain milk is pasteurised
The milk is 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
Local cow milk, skimmed to 3.0–4.0% fat and pasteurised, is set with lactic cultures and rennet at 35–37 °C. The curd is cut, sometimes washed with hot water, semi-cooked at 39–40 °C, moulded without pressing and brined. The wheels ripen 30–100 days while the rind is washed every two days with water, salt and, where used, Brevibacterium linens and yeasts. Made in 7 steps over 30 days – 3.3 months. The longest step, ripen with a washed rind, takes 30 days – 3.3 months (Autonomous Province of Bolzano). Lactic acid bacteria and Brevibacterium linens do most of the fermenting.
| Main step | 30 days – 3.3 monthsReported[pat-sheet][onaf-sheet] | Ripen with a washed rind |
|---|---|---|
| Temperature | 35–37 °CReported[onaf-sheet] | Add cultures and rennet |
The large 8–9 kg Val Pusteria wheel, made from mountain-farm milk, with evenly spread pea-size eyes and an edible rind, dark yellow to slightly reddish.
The milk is pasteurised and the wheels ripen at least 30 days in cool, humid rooms. The provincial form asks for no hygiene exemption.
Every number is labelled with how it is known. How this atlas is made
The provincial form ties it to a long run of cheesemaking in Val Pusteria, especially at the Brunico dairy. It entered the national PAT list in its 21st update, in March 2021.
