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, Piemonte
Raw sheep or goat milk, kept at 4 °C, is set with animal rennet at 35–37 °C in about 30–40 minutes, and the curd is cut to rice or maize-grain size without cooking. It is gathered in a linen or cotton cloth into a flat, square-cornered slab, pressed under a board and stone, kneaded and pressed again, then salted dry a day on each face. It ripens on wooden boards at 8–12 °C for at least 30 days.
| Whole sheep or goat milk, raw (one or two milkings) or pasteurised; sometimes mixed with or replaced by cow milk | [pat-sheet] |
| Animal rennet, or lamb or kid rennet paste | [pat-sheet] |
| Medium-grain salt, rubbed on dry | [pat-sheet] |
Total time across the recorded steps: 33 days
What changes: Starting material: raw sheep or goat milk kept at 4 °C
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 sheep or goat milk, kept at 4 °C, is set with animal rennet at 35–37 °C in about 30–40 minutes, and the curd is cut to rice or maize-grain size without cooking. It is gathered in a linen or cotton cloth into a flat, square-cornered slab, pressed under a board and stone, kneaded and pressed again, then salted dry a day on each face. It ripens on wooden boards at 8–12 °C for at least 30 days. Made in 6 steps over 33 days. The longest step, ripen, takes at least 30 days (Regione Piemonte 2015) and runs at 8–12 °C (Regione Piemonte 2015).
| Main step | at least 30 daysReported[pat-sheet] | Ripen |
|---|---|---|
| Temperature | 8–12 °CReported[pat-sheet] | Ripen |
Close kin to the Nostrale d'Alpe of Cuneo, but formed in a cloth instead of a rigid mould, pressed twice with a kneading between, which gives the flat shoe-sole shape.
The regional sheet's 2004 survey of 3 lots found no Salmonella, Listeria monocytogenes or staphylococcal enterotoxins; E. coli was high (10^6 cfu/g) in one sample. Good hygiene practice is the control it names. It may be made from raw milk, and the sheet sets a minimum ripening of 30 days. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses while they age. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Hazards the sources name: Escherichia coli (10^6 cfu/g in one of 3 sampled lots); Salmonella, Listeria monocytogenes and staphylococcal enterotoxins not found.
Every number is labelled with how it is known. How this atlas is made
The cheese comes from the alpine pastures of the Monregalese area between the Tanaro and Vermenagna valleys, centred on Ormea and Valcasotto, where herders kept a few sheep and goats with their cows and shaped the cheese by hand with few tools. Production was small and sold directly. The methods passed by word of mouth, and ONAF notes that no written historical descriptions have been found. A 2011 ONAF text names the historian Tullio Pagliana's study of shepherd life in the Alta Val Tanaro for the alpine origin. Piemonte's 2015 sheet lists four books as proof that the method has been stable for over 25 years, namely Giovanni Del Forno (1981), the INSOR atlas of typical cheeses (1991) and two works by Sandro Doglio (1995, 1996). It sits in the region's 2015 list of traditional products (D.D. 460 of 24 July 2015).
