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
Lightly skimmed South Tyrolean cow milk is set with rennet at 32–33 °C, cut, stirred and pressed, then held in a conditioned room until the paste is acid enough. After brining, the wheels ripen at least 60 days on wooden boards and are washed with a mild brine that carries native Arthrobacter and Brevibacterium strains, which give the orange rind.
| Cow milk from the delimited area, more than 3.10% protein | May be cleaned by bactofugation and lightly skimmed to 3.45–3.80% fat; ONAF lists it as pasteurised[eu-application-2][onaf] |
| Lactic starter (optional) | Added within 85 minutes before the rennet, when used[eu-application-2] |
| Calf rennet, or, in the 2020 amendment application, other coagulants including vegetable ones | Calf rennet strength about 1:15,000, about 75% chymosin and 25% pepsin[eu-application-2] |
| Lysozyme (E1105, optional) | Against early blowing[onaf] |
| Salt (brine), and a mild salt solution for washing the rind | [eu-application] |
| Native rind culture of aerobic Arthrobacter and Brevibacterium strains | [eu-application] |
| Starter | optional lactic starter in the vat; a native Arthrobacter and Brevibacterium smear culture on the rind |
Total time across the recorded steps: 2 months
What changes: The milk is lightly skimmed to set its fat
Milk from the delimited area may be cleaned by bactofugation and lightly skimmed with a separator.
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
Lightly skimmed South Tyrolean cow milk is set with rennet at 32–33 °C, cut, stirred and pressed, then held in a conditioned room until the paste is acid enough. After brining, the wheels ripen at least 60 days on wooden boards and are washed with a mild brine that carries native Arthrobacter and Brevibacterium strains, which give the orange rind. Made in 8 steps over 2 months. The longest step, ripen on wooden boards, takes at least 2 months (Application for registration 'Stelvio' or 'St…). Arthrobacter and Brevibacterium strains of the native rind culture, added to the washing brine in the first two to three weeks; they make the yellow-orange to orange-brown rind does most of the fermenting.
| Main step | at least 2 monthsSet[eu-application][eu-application-2] | Ripen on wooden boards |
|---|---|---|
| Temperature | 32–33 °CSet[eu-application-2][eu-application] | Add rennet |
A South Tyrolean smear-ripened mountain cheese whose specification names the rind bacteria (Arthrobacter and Brevibacterium) added to the washing brine. Fed mainly on local hay and grass silage, with at most 15 kg of silage a head.
The specification fixes the make and at least 60 days of ripening but gives no pH or safety limits; ONAF lists the milk as pasteurised.
Every number is labelled with how it is known. How this atlas is made
The specification cites traces from the late Middle Ages and a 1914 description of the cheese and its make at the Stilfs (Stelvio) dairy. Commission Regulation (EC) No 148/2007 of 15 February 2007 registered the name. Non-minor amendments to the specification were approved by Regulation (EU) No 1132/2013 of 7 November 2013 and by Regulation (EU) 2021/588 of 6 April 2021, after the 2020 amendment application was published (Official Journal C 317, 25 September 2020).
