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 Croatia, Lika
Lički škripavac is a fresh, full-fat cow cheese from Lika in Croatia that squeaks against the teeth. Whole milk is set with rennet at about 35 °C, the curd is cut and heated above 41 °C, salted either in the milk or on the drained grains, then lightly pressed and eaten fresh with no ripening. The squeak fades during storage. Made in 7 steps over 2.2 h – 2.3 h. The longest step, mould and press lightly, takes 1 h (Ivaniš M 2024). Salt is 1.5–3 % (Ivaniš M 2024). Lactic acid bacteria from the milk or an added culture does most of the fermenting.
| Main step | 1 hReported[ivanis2024] | Mould and press lightly |
|---|---|---|
| Temperature | 4 °CReported[ivanis2024] | Start with whole cow milk |
| Salt | 1.5–3 %Reported[ivanis2024] | Drain the whey and salt |
| Acidity | pH 6.4–6.5Measured[ivanis2024] | Keep cold and eat fresh |
| 20 kg per cheese batch in the 2024 study | Whole cow milk, raw or pasteurised · The PGI specification asks for at least 3.5 % fat and 3.2 % protein[ivanis2024][croatiaweek] |
| Rennet · Powdered rennet in the 2024 study[ivanis2024] | |
| Dairy starter culture · Named in the PGI description; the 2024 pilot study lists none[croatiaweek][ivanis2024] | |
| 3 % of the milk (about 600 g per 20 kg) or 1.5 % (about 300 g per 20 kg) | Fine sea salt · 3 % if added to the milk before renneting, 1.5 % if mixed into the drained curd grains[ivanis2024] |
| Starter | rennet; a dairy culture in the PGI description |
Total time across the recorded steps: 2.2 h – 2.3 h
What changes: Starting material: whole cow milk from Lika cows
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 curd is heated above 41 °C, hotter than for most fresh cheeses, which gives the squeak. Salt goes either into the milk before renneting or onto the drained grains, and the cheese is eaten fresh, not ripened.
A fresh, unripened cheese with a high pH (6.43–6.53), so it must be kept cold (4–8 °C in the study). Raw milk may be used.
Every number is labelled with how it is known. How this atlas is made
The producers' association began the protection procedure in December 2017, and the EU registered the name as a PGI in December 2021.
