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 North-west Iran
Raw sheep or goat milk is set with rennet, the curd is pressed in cloth, crumbled and salted, then packed tight into a cleaned sheepskin (in Iran) or into terracotta pots (in Armenia). Sealed in the skin or pot, it ripens for months, slowly souring into a crumbly, salty, sharp cheese. Made in 7 steps over 3.1 months. The longest step, seal in a fresh skin and ripen, takes 3 months (Rezaei A. et al. 2020) and runs at 6–12 °C (Rezaei A. et al. 2020). Salt is 3 % (Rezaei A. et al. 2020). Lactobacilli of raw-milk Motal and Native milk flora, surface bacteria and yeasts, credited with Motal's flavour do most of the fermenting.
| Main step | 3 monthsReported[rezaei2020] | Seal in a fresh skin and ripen |
|---|---|---|
| Temperature | 6–12 °CReported[rezaei2020] | Seal in a fresh skin and ripen |
| Salt | 3 %Reported[rezaei2020] | Crumble and salt |
| Acidity | pH 5.3 → 4.71Measured[rezaei2020] | Seal in a fresh skin and ripen |
| Raw sheep milk · Traditional Iranian Motal uses no added starter[azizi2017][rezaei2020] | |
| Rennet · Fungal rennet at 0.01 g per litre in one lab study; calf rennet in Armenia[rezaei2020][slowfood-motal] | |
| 30 g per kg of curd | Salt · In one lab version of the Iranian method[rezaei2020] |
| Prepared sheepskin (Iran) or terracotta pot sealed with beeswax (Armenia)[rezaei2020][slowfood-motal] | |
| Mountain herbs · Armenian Motal; mainly wild garlic, tarragon and pepper[slowfood-motal] | |
| Starter | spontaneous (raw-milk flora), plus rennet |
Total time across the recorded steps: 3.1 months
What changes: Starting material: raw sheep milk, used without any added culture
Traditional Iranian Motal uses raw sheep milk with no added starter culture.
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
Motal is ripened packed into a skin bag or a sealed pot instead of as whole wheels, which keeps air out and lets the crumbled, salted curd ripen as one mass. Armenian Motal adds wild herbs and ripens in terracotta under beeswax; Iranian Motal stays plain and ripens in sheepskin.
Traditional Motal is made from raw milk without a starter, and one survey found Staphylococcus aureus in half its samples. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones.
Hazards the sources name: Staphylococcus aureus (found in 3 of 6 traditional samples, up to 9 × 10^3 CFU/g).
Every number is labelled with how it is known. How this atlas is made
Motal is a long-standing farm cheese of north-west Iran and an age-old shepherd cheese in Armenia. Sheepskin bags were used because they were cheap, easy to prepare and let some moisture through. In Armenia, keeping food in terracotta goes back at least 5,000 years, and families still keep goat cheese in pots for winter; Slow Food made Armenian Motal a Presidium to help its makers.
