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
Whole raw cow milk, fresh from milking or from the milk cooler, is set with calf rennet at 32–37 °C in 30–60 minutes and cut to hazelnut size. The curd drains 2–8 hours in small perforated moulds and is lightly salted in the curd, on the faces or in brine for 15–30 minutes. It ripens 4 to 30 days at 12 °C or more and 85–95% humidity on cloths changed daily, under a thin white mould.
| Whole raw cow milk, fresh or from the farm milk cooler | [pat-sheet][onaf-sheet] |
| Calf rennet | Enough to set the milk in 30–60 minutes[pat-sheet][onaf-sheet] |
| Salt, a small amount | In the curd, on the faces, or as brine[pat-sheet][onaf-sheet] |
| Starter | The PAT sheet says some productions are made without added starter, as tradition provides. The Slow Food presidium aims to keep the recipe made from raw milk without added selected starters. |
Total time across the recorded steps: 4.1 days – 30 days
What changes: Calf rennet sets the raw milk at 32–37 °C in 30–60 minutes
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
Whole raw cow milk, fresh from milking or from the milk cooler, is set with calf rennet at 32–37 °C in 30–60 minutes and cut to hazelnut size. The curd drains 2–8 hours in small perforated moulds and is lightly salted in the curd, on the faces or in brine for 15–30 minutes. It ripens 4 to 30 days at 12 °C or more and 85–95% humidity on cloths changed daily, under a thin white mould. Made in 5 steps over 4.1 days – 30 days. The longest step, ripen under white mould, takes 4–30 days (Regione Piemonte 2015) and runs at at least 12 °C (Regione Piemonte 2015). White moulds that form a thin layer on the rind does most of the fermenting.
| Main step | 4–30 daysReported[pat-sheet][onaf-sheet] | Ripen under white mould |
|---|---|---|
| Temperature | at least 12 °CReported[pat-sheet][onaf-sheet] | Ripen under white mould |
A thin, tapered bloomy-rind disc ripened at 12 °C or more and 85–95 % humidity on cloths changed daily; at 7–10 days the sheets describe butter and mushroom notes from the mould rind, and the protein breakdown reaches outward under the rind in older cheeses. Some makers use no starter, as the tradition has it.
Made from raw milk and ripened at least 4 days. The PAT sheet notes that some makers use no starter, which with raw milk leaves room for coagulase-positive staphylococci, so it asks for careful milk quality, working temperatures and hygiene. No pH figures are given. The CDC says pregnant women, newborns, people 65 or older and people with weak immunity should avoid any cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Hazards the sources name: Coagulase-positive staphylococci; the PAT sheet says raw milk made without starter leaves them room to grow. In a 2004 regional study of 3 lots none carried Salmonella, Listeria monocytogenes or staphylococcal enterotoxins, but one lot had a high E. coli count and another a high staphylococcal count.
Every number is labelled with how it is known. How this atlas is made
Slow Food's presidium page gives the cheese a precise birth year, 1895, when two enterprising women of the highest hamlet of Frassino stopped making butter, which was hard to sell and keep, and began making whole-milk tome of a smaller size. It says the method was handed from mother to daughter for over a century and that the cheese was the valley's main income for at least 100 years. The PAT sheet says the cheese arose in the mid to late 1800s in the hills of the middle Varaita valley, between the hamlets of Frassino and Melle. Local research names four inhabitants of the Vitoun hamlet of Frassino as its founders, looking for an alternative to butter, then the main dairy product and already made in surplus. The accounts differ. Production spread to nearby villages and the cheese was sold at the busy market of Melle, which gave it its name. After the Second World War that market lost importance and direct sales gave way to deliveries to shops and delicatessens of the Cuneo and Saluzzo areas. A fair, the Sagra del Toumin dal Mel, has been held at Melle every August since 1974.
