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, Lombardy
Raw cow milk is partly skimmed by letting the cream rise for at least eight hours, then made into a cooked curd that stays at least two hours in the vat under the whey. The pressed wheels of 10–16 kg are oiled and cleaned while they mature at least 100 days on wooden planks in cellars called silter, at a natural 7–20 °C.
| Raw cow milk, partly skimmed only by taking off the cream that rises naturally | At least 80 % of the cows are mountain breeds, at least 60 % Bruna; no silage[silter-oj2015][silter-oj2020] |
| Starter selected from the native microflora of the area (optional) | [silter-oj2020] |
| Starter | native lactic flora of the raw milk; a starter kit selected from the native flora may be used |
Total time across the recorded steps: 3.3 months
What changes: Cream rises from the raw milk for at least eight hours and is skimmed off
Only the cream that rises naturally may be removed; the milk stays raw.
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 cow milk is partly skimmed by letting the cream rise for at least eight hours, then made into a cooked curd that stays at least two hours in the vat under the whey. The pressed wheels of 10–16 kg are oiled and cleaned while they mature at least 100 days on wooden planks in cellars called silter, at a natural 7–20 °C. Made in 5 steps over 3.3 months. The longest step, mature in the silter, takes at least 3.3 months (European Commission 2015) and runs at 7–20 °C (European Commission 2015). In PDO Silter cheese, Streptococcus and Lactococcus play the pivotal role. The dominant species were Streptococcus thermophilus, Lactococcus lactis and Leuconostoc mesenteroides (the species chosen for the autochthonous starter) and Lactobacillus paracasei does most of the fermenting.
| Main step | at least 3.3 monthsSet[silter-oj2015][silter-oj2020] | Mature in the silter |
|---|---|---|
| Temperature | 7–20 °CReported[silter-oj2015][silter-oj2020] | Mature in the silter |
A low-fat alpine cooked cheese from milk skimmed only by natural creaming, with the curd held at least two hours under the whey. It is named after the silter cellars where it matures.
Made only from raw milk and matured at least 100 days. A study of cheese from two dairies found that an autochthonous starter raised lactic bacteria in the first 30 days, and that high levels of lactic bacteria reduced harmful organisms; its abstract does not name them [silvetti2017]. CDC advises people who are pregnant, aged 65 or over, or have a weakened immune system, and newborns, to avoid any cheese made with raw milk because of Listeria [cdc-listeria].
Every number is labelled with how it is known. How this atlas is made
The 2015 single document says the cheese is made by age-old methods handed down from generation to generation by cheese-makers and farmers, on many holdings including small ones, and that its long maturation let the rural population keep it for a long time. It calls it the valley dwellers' main food source since time immemorial and says the name comes from the silter, the maturing premises. Italy's application was published in the Official Journal on 29 April 2015 (OJ C 142), and the name was entered in the EU register on 23 September 2015. A minor amendment was published on 14 May 2020 (OJ C 166).
