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, Lazio
Whole cow milk, raw or pasteurised, is soured with a starter and set with calf, kid or lamb rennet. The curd is cooked, left under the whey until it reaches pH 5–5.2 and stretched in water at 93–95 °C into a flask, egg or globe with a head. After brining it ripens from two weeks to six months in cold rooms, or for years in tuff caves, and may be oiled or smoked. Made in 8 steps over 15 days – 8 years. The longest step, ripen, oil or smoke, takes 15 days – 8 years (ARSIAL (Lazio regional agency for agricultura…) and runs at 4–12 °C (ARSIAL (Lazio regional agency for agricultura…). Thermophilic and mesophilic lactic starter cultures and Lactic bacteria of the naturally soured milk starter do most of the fermenting.
| Main step | 15 days – 8 yearsSet[arsial-vaccino] | Ripen, oil or smoke |
|---|---|---|
| Temperature | 4–12 °CSet[arsial-vaccino] | Ripen, oil or smoke |
| Acidity | pH 5–5.2Set[arsial-vaccino] | Mature under the whey |
| Whole cow milk from 2–4 milkings · Chilled to 4 °C and filtered through cloth or a centrifuge[arsial-vaccino] |
| Thermophilic and mesophilic starter cultures, or a milk starter (latto-innesto) · The milk starter is milk left to sour naturally for 2 days at 4 °C, used with raw milk[arsial-vaccino] |
| Calf liquid rennet, kid paste rennet or lamb paste rennet · Paste rennet makes a more piquant cheese[arsial-vaccino] |
| Salt · Brine, or salt worked into the paste while stretching[arsial-vaccino] |
| Oil, straw smoke or liquid smoke · Rind treatments during or after ripening[arsial-vaccino] |
| Starter: thermophilic and mesophilic cultures, or a milk starter soured 2 days at 4 °C (raw milk) |
Total time across the recorded steps: 15 days – 8 years
What changes: The chilled milk is pasteurised at 65–75 °C, or used raw
Output: filtered whole cow milk.
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
The region-wide Lazio caciocavallo. Each area keeps its own method, from starter and rennet to ripening, which runs from two weeks in a 4 °C room to eight years in a tuff cave.
The milk is pasteurised at 65–75 °C or used raw; raw-milk curd is soured with a milk starter before renneting. The Lazio list marks it as allowed to use derogations from the standard hygiene rules for its traditional methods.
Every number is labelled with how it is known. How this atlas is made
The ARSIAL sheet calls it one of the oldest cheeses of southern Italy, traditional in all the lands of the old Kingdom of Naples. The saying "far la fine del caciocavallo" (to end like a caciocavallo) meant to be hanged. King Ferdinand IV asked in a letter to Cardinal Ruffo for plenty of caciocavalli.
