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.
Cheeses ripened and kept in brine, like feta and sirene.
34 entries listed here.
The shared make of white brined cheese family (feta pdo as template). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Batzos PDO | Greece, Thessaly and Western and Central Macedonia | Sheep, goat or mixed milk | At least 3 months in 10–12% brine | |
| Beli sir (Serbian white brined cheese) | Serbia | Cow, sheep or goat milk; raw in village cheese | One to two months in brine at about 14–16 °C | |
| Beyaz peynir | Turkey | Cow milk in the studies cited; the cheese is also made from other milks | At least three weeks for fresh classic cheese; up to six months for Ezine-type cheese | |
| Brînză de Popeasca | Moldova, Ștefan Vodă and Căușeni districts | at least 30 days | ||
| Brynza (Russia, Ukraine) | Russia and Ukraine | Cow, sheep or goat milk; the standard lists all three | Released for sale at not less than 5 days old | |
| Bulgarian white brined sirene (Bulgarsko byalo salamureno sirene PDO) | Bulgaria | At least 45 days (cow, goat) or 60 days (sheep, buffalo, mixed) | ||
| Casu axedu | Italy, Sardegna | 36 h – 2 days | None; white, smooth surface | |
| Domiati | Egypt | Cow milk (raw in the 2023 study) | Fresh, or pickled about 2–3 months in its own salty whey | |
| Ezine Peyniri PDO | Türkiye, Çanakkale Province | Mixed milk; 35–45 % sheep, at least 40 % goat and at most 25 % cow, by season | At least 8 months in brine | |
| Feta PDO | Greece | Ewe milk, or ewe plus goat milk with goat at most 30%, from the named Greek regions | Up to 15 days at up to 18 °C, RH 85% or more, then at 2–4 °C, for at least 2 months in all | |
| Formaggio Asìno | Italy, Friuli Venezia Giulia | at least 20 days | ||
| Gibna bayda (Sudanese white cheese) | Sudan | 6 h | ||
| Halitzia Tillirias | Cyprus, Tilliria region | at least 40 days | ||
| Imeruli | Georgia, Imereti | Cow milk at least 3.6 % fat, acidity at most 20 °T; mixed milk at least 4.2 % fat, acidity at most 21 °T (table in the specification) | 3–4 h | |
| Jibne baladi | Lebanon | Cow milk (the study used pasteurised cow milk) | None; eaten fresh | |
| Kalathaki Limnou PDO | Greece, island of Lemnos | 3 weeks at 14–18 °C, then 6 °C to a total of 2 months | ||
| Kobi | Georgia, Mtskheta-Mtianeti | at least 2 months | No crust on the round top | |
| Lighvan | Iran, East Azerbaijan province | Raw sheep milk, sometimes with some goat milk; no starter | At least 90 days in 10–12% brine in cold rooms | |
| Otlu peynir (Van herb cheese) | Türkiye, Van and Hakkari provinces | 4–7 months | ||
| Pljevaljski sir | Montenegro, Pljevlja municipality | at least 15 days | ||
| Repovački sir | Bosnia and Herzegovina, Konjic | Raw whole sheep milk, with up to 20 % raw cow milk; never standardised or heat-treated | at least 2 months | |
| Sepet peyniri (Ayvalık kelle / sepet peyniri) | Türkiye, Ayvalık and Burhaniye districts of Balıkesir Province | At least 120 days in brine | ||
| Sfela PDO | Greece, southern Peloponnese | One month in brine at room temperature, then at least three months at 4–6 °C | ||
| Sjenički sir (Sjenica cheese) | Serbia, Sjenica–Pešter plateau | 30 days – 7 months | ||
| Telemea de Ibănești PDO | Romania, Mureș county | at least 20 days | ||
| Telemea de Sibiu | Romania, Sibiu county | Sheep milk, raw, freshly milked, unpasteurised; sheep graze 200–230 days a year | 21–30 days | |
| Telemes | Greece | A Greek white brined cheese made from sheep, goat or cow milk, or mixtures of them (a 2023 study of non-PDO Greek cheeses bought on the Greek market) | 2 months | |
| Travnički / Vlašićki sir | Bosnia and Herzegovina, Vlašić mountain and the Travnik area | Sheep, cow or goat milk, or a mixture, raw or pasteurised | At least 30 days in whey or brine, then stored at 2–8 °C | |
| Zlatarski sir (Zlatar cheese) | Serbia — villages on Mount Zlatar, around Nova Varoš | Raw whole cow milk; about 90 % of the cattle are local Simmental-type | At least 30 days under whey | |
| Homoljski sir (ovčiji, kozji, kravlji) | Serbia, Homolje | Raw cow or sheep milk with no starter; sheep, goat and cow cheese are registered as three separate geographical indications | In brine, usually 1–3 months | |
| Chanakh | Armenia | Aged in brine | ||
| Cherni Vit green cheese | Bulgaria, Cherni Vit village | Sheep milk, sometimes mixed with goat milk | In brine in lime-wood barrels, up to two years | |
| Lori cheese | Armenia | |||
| Teleme (California) | United States, California | at least 20 days |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
One of the two most popular Armenian cheeses, aged in brine like Lori; it is salty and spicy, holds together but is a little brittle, and is softer than Lori.
Made like White brined cheese family (Feta PDO as template).
Also called Zeleno sirene.
Sheep milk, sometimes mixed with goat milk, is set with rennet straight after milking, the curd is pressed in a cloth-lined wooden box, cut, salted and layered in lime-wood barrels in the mountains. In October the barrels go to village cellars; once a barrel is opened, moulds grow over the cheese in the damp air and can turn it green-blue inside. It can stay in its brine up to two years.
Safety: The Slow Food record has the milk set with rennet straight after milking and mentions no heating, so treat it as a raw-milk cheese. CDC advises people who are pregnant, 65 or older or have a weakened immune system to avoid any cheese made with unpasteurised milk.
A 2003 thesis calls Lori cheese one of the most popular national products in Armenia, affordable and available in many markets, and describes it as a soft cheese. No specification or dairy study of its make was found, so this entry has no steps of its own. A 2003 survey of Lori cheese sold in Yerevan's open-air markets found heavy contamination.
Made like White brined cheese family (Feta PDO as template).
Safety: In 60 samples bought in Yerevan's open-air markets in September 2003, coliforms exceeded the USDA standard in 85 %, and E. coli O157:H7 and Listeria monocytogenes were each found in 2 samples; the author blamed farming, milking, handling and selling practice and called for better sanitary standards.
A soft, high-moisture California cow cheese that Giovanni Peluso re-made in 1927 as a ripened stracchino, inspired by a cheese called telemea. Young squares of curd rest a few days, are dusted with rice flour, wrapped in butcher paper and boxed, and mature about three weeks. The rice flour dries the rindless edges without turning gummy.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
