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, the whole of Sicily
Whole raw ewe milk is set at 36–40 °C in a wooden vat with paste rennet from local lambs. The curd is broken to rice-grain size, hand-pressed into rush baskets and then cooked for 3–4 hours under the hot whey left from ricotta making. The wheels are salted and ripened on wooden shelves at 14–18 °C, from 20 days (Fresco) to at least four months (Stagionato). Made in 6 steps over 21 days – 22 days. The longest step, ripen on wooden shelves, takes at least 20 days (European Commission 2020) and runs at 14–18 °C (European Commission 2020). Lactic acid bacteria (Enterococcus, Lacticaseibacillus, Lactiplantibacillus, Levilactobacillus, Limosilactobacillus, Streptococcus) in 5-month cheeses does most of the fermenting.
| Main step | at least 20 daysSet[ps-oj-2020] | Ripen on wooden shelves |
|---|---|---|
| Temperature | 14–18 °CSet[ps-oj-2020] | Ripen on wooden shelves |
| Raw whole ewe milk · From one or two milkings, worked within 24 hours of the first[ps-oj-2020] | |
| 10–30 g per 100 L of milk | Lamb paste rennet · From the abomasum of suckling lambs, made in Sicily; dissolved in warm water and filtered[ps-oj-2020] |
| Salt · Dry and/or brine[ps-oj-2020] | |
| Optional | Whole black peppercorns · For the Pepato style of Fresco and Semistagionato; scalded above 80 °C for a few seconds[ps-oj-2020] |
| Starter | none named; the raw milk and the wooden vats carry the lactic bacteria |
Total time across the recorded steps: 21 days – 22 days
What changes: Lamb paste rennet goes into warm raw ewe milk in a wooden vat
Output: curd.
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
After pressing, the curd is not cooked loose in the vat but sits in its rush baskets for 3–4 hours in the hot whey (scotta) left after ricotta is made. The baskets print their weave on the rind.
Made only from raw milk, worked within 24 hours of milking. Stagionato wheels ripen at least four months.
Every number is labelled with how it is known. How this atlas is made
The specification describes a cheese every Sicilian shepherd once made at home with wooden tools, the tina for curdling and wooden beams for ripening. A 2020 amendment set the Fresco, Semistagionato and Stagionato types and their ripening times.
