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 Lebanon, north
Raw goat milk is left to sour for 24–48 hours, set with rennet at 35 °C, moulded, drained and salted. The curd is layered with salt and arichi, a curd cooked out of the whey at 90 °C, inside a cleaned and salted goat skin (dariff). The closed skin is salted outside and ripens 1–6 months in a damp natural cave.
| Raw goat milk | [hosri2004][serhan2009] |
| Rennet | [hosri2004] |
| Arichi, curd recovered by heating the whey | [hosri2004] |
| Salt, for the curd and the skin | [hosri2004] |
| A whole goat skin (dariff), cleaned, salted and shorn | [hosri2004] |
| Starter | none added; the raw milk's own lactic bacteria |
Total time across the recorded steps: 43 days – 6.5 months
What changes: A whole goat skin is cleaned and salted inside to make the dariff
The skin is scraped free of salt, the legs are tied, it is blown up to check for holes and the neck is shorn.
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
Raw goat milk is left to sour for 24–48 hours, set with rennet at 35 °C, moulded, drained and salted. The curd is layered with salt and arichi, a curd cooked out of the whey at 90 °C, inside a cleaned and salted goat skin (dariff). The closed skin is salted outside and ripens 1–6 months in a damp natural cave. Made in 7 steps over 43 days – 6.5 months. The longest step, close the skin and ripen in a cave, takes 30 days – 6 months (Hosri C 2004). Lactic acid bacteria of the raw milk, including Streptococcus thermophilus, Enterococcus faecium, E. durans, E. faecalis, Lactococcus lactis subsp. lactis and subsp. cremoris, Lactobacillus plantarum and L. curvatus does most of the fermenting.
| Main step | 30 days – 6 monthsReported[hosri2004] | Close the skin and ripen in a cave |
|---|---|---|
| Temperature | 35 °CReported[hosri2004] | Set with rennet |
Ripened in a whole goat skin with layers of arichi, a whey curd, and salted from the outside in a cave; the milk is soured for a day or two before renneting.
The milk is raw and the steps are not standardised. One study found E. coli and Clostridium in the cheese, and the project authors list poor milking hygiene, long exposure of raw milk to air and poorly cleaned skins as the main faults.
Hazards the sources name: Escherichia coli and Clostridium sp./Eubacterium tenue, detected in the cheese.
Every number is labelled with how it is known. How this atlas is made
Made for a long time by farm women in the North Lebanon mountains, where the father, often a butcher, supplied the goat skins. A development project described in 2004 set out to make it more hygienic and bring it to market.
