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, Piemonte
A cheese preparation made from finished cheese rather than milk. Aged local tome are trimmed and diced to 1–1.5 cm, mixed with about 30% ricotta from the toma whey and plenty of salt, chilli and sometimes pepper, then tied in cloth bags and pressed under stones for about 40 days. It then ripens from 60 days to 6 months or a year, forming a yellow-pink rind. A modern version uses ricotta or acid curd shaped into balls and smoked 10–15 days over a hearth.
| Aged local tome, rind removed (once unsellable or faulty ones) | [pat-sheet][onaf-sheet] |
| Ricotta made from the toma wheyabout 30% of the mix | [pat-sheet] |
| Salt, in generous amounts | [pat-sheet] |
| Finely pounded chilli and sometimes pepper; the paste is described as always holding chilli and cumin | [pat-sheet][onaf-sheet] |
Total time across the recorded steps: 3.6 months – 14 months
What changes: Aged tome are trimmed and cut into small cubes
The rind is removed first.
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 cheese preparation made from finished cheese rather than milk. Aged local tome are trimmed and diced to 1–1.5 cm, mixed with about 30% ricotta from the toma whey and plenty of salt, chilli and sometimes pepper, then tied in cloth bags and pressed under stones for about 40 days. It then ripens from 60 days to 6 months or a year, forming a yellow-pink rind. A modern version uses ricotta or acid curd shaped into balls and smoked 10–15 days over a hearth. Made in 5 steps over 3.6 months – 14 months. The longest step, ripen, takes 2–12 months (Regione Piemonte 2015).
| Main step | 2–12 monthsReported[pat-sheet] | Ripen |
|---|
It is made from diced aged toma bound with ricotta and chilli, pressed for weeks in a cloth bag and then aged again. It began as a way to use unsellable cheese.
The PAT sheet warns against starting from cheeses that are too moist (higher water activity), asks for spices of known origin and strict insect control. A 2004 regional study of samples from some makers considered it at risk because it ripens wrapped in cloth, while rating its hygiene medium-high, better with pasteurised ingredients and long, smoke-assisted ageing.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says its origins go back centuries and come from not wasting raw material that could not otherwise be kept or sold. It is now made on purpose, so its quality is better than before. Both sheets cite M. Parenti, Alla ricerca del formaggio perduto (1997).
