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 Poland, Podhale and nearby Carpathian districts
Unpasteurised sheep milk, with up to 40% cow milk, is soured, set with rennet in a wooden tub and broken up; the kneaded curd is pressed into small carved moulds shaped like animals, birds, hearts or spindles. The figures are brined up to a day, dried and cold-smoked for 3 to 7 days in the shepherd's hut. Made in 9 steps over 4.5 days – 9 days. The longest step, cold-smoke under the hut roof, takes 3–7 days (European Commission 2009). Lactococcus lactis and Leuconostoc mesenteroides and Lacticaseibacillus casei, Limosilactobacillus fermentum and Lactobacillus acidophilus do most of the fermenting.
| Main step | 3–7 daysSet[oj-redyk2009] | Cold-smoke under the hut roof |
|---|---|---|
| Temperature | 30 °CReported[paciorek2001] | Rennet and set in the puciera |
| Sheep milk (Polish Mountain Sheep breed), unpasteurised · Ewes eat only fresh pasture plants during the season[oj-redyk2009] | |
| Up to 40% of the milk | Cow milk (Polish Red breed)[oj-redyk2009] |
| Rennet[oj-redyk2009] | |
| Brine · Cheeses soak up to 24 h[oj-redyk2009] | |
| Wood smoke · Cold smoke from the hut's hearth[oj-redyk2009] | |
| Starter | spontaneous souring of the raw milk, then rennet |
Total time across the recorded steps: 4.5 days – 9 days
What changes: Starting material: raw milk of mountain sheep, with some cow milk allowed
Made only in the grazing season (May to September), in huts on the mountain pastures where the sheep graze.
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
Redykołka is made in the same huts and the same way as oscypek, but from small amounts of curd pressed into miniature figures of 30–300 g rather than the large oscypek spindle. Its shapes come from its use as a gift.
Redykołka is made from unpasteurised milk and ripens only during a few days of smoking. 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, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Staphylococcus aureus (DNA in one redykołka sample).
Every number is labelled with how it is known. How this atlas is made
The cheese came to Podhale with Wallachian shepherds. The specification cites the 1416 charter of Ochotnica, granted to Dawid Wołoch, as an early record of cheese-making in the region, and a 1748 instruction from the Ślemień estate as the first detailed account of making cheese in shepherd huts. Redykołki were given away free, often to children, when the flocks returned home from the pastures (the "redyk"). They were made and given in pairs, and cheese doves and cockerels decorated wedding staffs and harvest wreaths. It became a PDO in 2009.
