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 Sardinia, Italy
A Sardinian pecorino, mostly from sheep milk, is left open to the cheese fly Piophila casei in the warm months. The fly lays eggs in cracks in the rind, and the larvae feed on the paste, breaking down protein and fat until it turns soft and pungent; the cheese is ready after 60–90 days. It is listed as a Sardinian traditional product, but a 2020 review calls it one of the most disputable cheeses in Europe for safety, and its production has stayed informal.
| A young pecorino, made from raw or (in the study) pasteurised whole sheep milk | [mazzette2010][manca2015] |
| Piophila casei eggs and larvae, from flies in the dairy | [mazzette2010][manca2015] |
| Oil on the rind (optional; the study says it softens the rind and attracts the fly) | [mazzette2010] |
| Starter | in the controlled study, a freeze-dried lactic culture and calf rennet in the base cheese (plus a Saccharomyces cerevisiae yeast culture in the holed-paste cheese); Piophila casei larvae then colonise it |
Total time across the recorded steps: 2 months – 3 months
What changes: A young pecorino is made, lightly salted so the fly can reach it
Producers make colonisation easier by brining less, pressing less, piercing the rind and using oil on it.
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
A Sardinian pecorino, mostly from sheep milk, is left open to the cheese fly Piophila casei in the warm months. The fly lays eggs in cracks in the rind, and the larvae feed on the paste, breaking down protein and fat until it turns soft and pungent; the cheese is ready after 60–90 days. It is listed as a Sardinian traditional product, but a 2020 review calls it one of the most disputable cheeses in Europe for safety, and its production has stayed informal. Made in 4 steps over 2 months – 3 months. The longest step, larvae digest the paste, takes 2–3 months (Manca G 2015). Piophila casei larvae does most of the fermenting.
| Main step | 2–3 monthsReported[manca2015] | Larvae digest the paste |
|---|---|---|
| Temperature | 20 °CReported[mazzette2010] | Warm the cheese so it swells |
| Acidity | pH 5.3 → 5.91Measured[mazzette2010] | Larvae digest the paste |
Fly larvae change the paste, partly by chewing and partly by enzymes; similar cheeses are named from Abruzzo, Friuli and Emilia-Romagna. Producers invite the fly on purpose by shortening the brining, pressing less, piercing or oiling the rind and keeping the cheese in the warmest rooms.
In the controlled study, pH above 5.6 and water activity above 0.920 from 30 days on did not stop spoilage bacteria, and Bacillus cereus group and Clostridium perfringens turned up in a few samples. The authors advise it only for healthy adults. The larvae have been linked to intestinal myiasis, and strong proteolysis gives high biogenic amines. It is eaten with live larvae, so this page records a tradition, not a method to copy at home.
Hazards the sources name: Bacillus cereus group strains (sporadic, mostly early in the process) and Clostridium perfringens on the rind of two 60-day cheeses, one exposed to the fly and one protected control, in the controlled-production study; Live Piophila casei larvae, linked to gastrointestinal myiasis in people; High biogenic amines from strong proteolysis.
Every number is labelled with how it is known. How this atlas is made
Mazzette and colleagues (2010) say producers and industrial dairies promoted a valorisation project, funded by Regione Sardegna, to win recognition for casu marzu. It first characterised farm-made cheeses, then tried colonisation under controlled conditions with flies reared in the laboratory.
