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, Lazio
Raw buffalo milk is warmed to 38 °C with a farm whey starter and set with liquid bovine rennet in 20–25 minutes. The curd is broken in three stages and left 4 to 4.5 hours under the warm whey to ripen, then stretched by hand into one very large braid. Over a few days the braid flattens and turns creamy and spreadable, like stracchino.
| Raw buffalo milk from Lazio buffalo farms | [arsial-sheet] |
| Farm whey starter (lattoinnesto) | Milk from earlier batches left to sour for 4–5 days, or until the cheesemaker judges the acidity right[arsial-sheet] |
| Liquid bovine rennet | [arsial-sheet] |
| Starter | farm whey starter (lattoinnesto) soured 4–5 days |
Total time across the recorded steps: 4.3 h – 4.9 h
What changes: Whey starter goes into raw buffalo milk warmed to 38 °C
The milk may first be chilled for a few hours.
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 buffalo milk is warmed to 38 °C with a farm whey starter and set with liquid bovine rennet in 20–25 minutes. The curd is broken in three stages and left 4 to 4.5 hours under the warm whey to ripen, then stretched by hand into one very large braid. Over a few days the braid flattens and turns creamy and spreadable, like stracchino. Made in 7 steps over 4.3 h – 4.9 h. The longest step, ripen the curd under warm whey, takes 4–4.5 h (ARSIAL (Lazio regional agency for agricultura…). In a related cheese, Mozzarella di Bufala Campana PDO made with natural whey starter (two dairies), Streptococcus and Lactobacillus formed the core of every sample except the raw milk does most of the fermenting.
| Main step | 4–4.5 hReported[arsial-sheet] | Ripen the curd under warm whey |
|---|---|---|
| Temperature | 38 °CReported[arsial-sheet] | Warm the milk with starter |
A buffalo pasta filata that is not eaten at once like mozzarella. The braid is left a few days so the inside softens into a spreadable, stracchino-like cream.
The milk is raw. The only heat step the sheet gives is the hand stretching, which it says starts once the buffalo milk is heated to 97.5 °C. The braid is a soft, moist cheese, and the US FDA says the high moisture of soft cheeses makes them susceptible to the growth of Listeria monocytogenes, if present. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Comté.
Every number is labelled with how it is known. How this atlas is made
The sheet links the name to Mugnano di Napoli, where it was probably made, and says its production was recovered from the cheesemaking tradition of the Esposito family, above all grandfather Peppe, a cheesemaker of Campanian origin who moved to Formello near Rome in the 1950s.
