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 Croatia
Raw sheep or cow milk is set with rennet at 32–33 °C, cut and heated to 38–39 °C, and the curd is gathered by hand, drained in sieves, cut, salted and packed into a sack made from a whole lamb or goat skin. Sealed in the skin, it ripens without air, typically 30–45 days and traditionally two or three months, into a hard, sharp cheese.
| Raw sheep milk (Dalmatian Pramenka sheep in one study) or raw cow milk | [kostelac2020][frece2016] |
| Rennet | [kostelac2020] |
| Sea salt | [kostelac2020] |
| A sack made from the whole skin of a lamb or goat | [tudorkalit2010][kostelac2020] |
| Starter | none traditionally; the milk is acidified by its natural microflora (Kostelac 2020) |
Total time across the recorded steps: 45 days
What changes: Rennet goes into warm raw sheep milk
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 sheep or cow milk is set with rennet at 32–33 °C, cut and heated to 38–39 °C, and the curd is gathered by hand, drained in sieves, cut, salted and packed into a sack made from a whole lamb or goat skin. Sealed in the skin, it ripens without air, typically 30–45 days and traditionally two or three months, into a hard, sharp cheese. Made in 5 steps over 45 days. The longest step, ripen in the sack, takes 45 days (Kostelac D 2020) and runs at 14–16 °C (Kostelac D 2020). Salt is 4 % (Kostelac D 2020). Lactococcus lactis and Lactobacillus paracasei in cow-milk cheese; Leuconostoc mesenteroides and Lactobacillus plantarum in sheep-milk cheese and in the sacks does most of the fermenting.
| Main step | 45 daysReported[kostelac2020][tudorkalit2014][tudorkalit2010][sesar2022] | Ripen in the sack |
|---|---|---|
| Temperature | 14–16 °CReported[kostelac2020] | Ripen in the sack |
| Salt | 4 %Reported[kostelac2020] | Ripen in the sack |
| Acidity | pH 5Reported[kostelac2020] | Ripen in the sack |
Ripened sealed inside a whole lamb or goat skin rather than in a rind. A study found the cheese in a sack had less total solids, fat, protein and salt, and more intensive proteolysis, than the same cheese ripened in a rind.
Made from raw milk without starter. One survey found staphylococci and enterobacteria above the limits in most samples and enterotoxin in two sheep cheeses; adding native lactic cultures has been tested to improve the cheese.
Hazards the sources name: Staphylococci and enterobacteria above the legal limits in two thirds of milk, curd and cheese samples; Escherichia coli in sheep milk and cheese; staphylococcal enterotoxin in two sheep cheeses; no Salmonella or Listeria monocytogenes.
Every number is labelled with how it is known. How this atlas is made
Cheeses ripened in skin sacks are made in Croatia, Bosnia and Herzegovina, Montenegro and Turkey, with small differences in method. Frece et al. (2016) trace the Croatian sack cheese to the time when Illyrians and Thracians herded sheep on the pastures of Dinara Mountain and used sheepskin sacks to carry cheese down to the valley settlements. When they sampled it in 2013, about ten small producers made it around Knin.
