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.
Acidified curd stretched in hot water or whey, as for mozzarella and provolone.
131 entries listed here, page 1 of 2.
The shared make of pasta filata (stretched-curd) cheese family. Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Abaza peyniri (Sakarya Abhaz peyniri) | Turkey, Sakarya province | Whole cow milk, boiled | 2 months at 3–6 °C | |
| Acharuli chlechili (Adjarian chlechili) | Georgia, Autonomous Republic of Adjara | 30 days – 2 months | ||
| Bocconcini alla panna di bufala | Italy, Campania | 4–4.5 h | None or a thin skin; smooth, glossy, damp, bluish porcelain white | |
| Burrata di Andria PGI | Italy, Puglia | Cow milk, raw or pasteurised, plus cream | None; a fresh cheese kept at 4 °C ±2 | |
| Burrata di bufala | Italy, Lazio | 24 h | None; glossy porcelain-white skin | |
| Burrell' (Scamorza con burro all'interno) | Italy, Lazio | Cow milk, whole; raw at Picinisco, pasteurised at 68–70 °C for 30 s at Cassino | About 7 days of drying at Picinisco (7–10 days in one ONAF sheet); none at Cassino | |
| Burrino | Italy, Molise | at least 2 months | Very thin, glossy, straw-yellow (especially when made in spring) | |
| Caciocavallo affumicato | Italy, Campania | 60 days to more than 12 months | Fairly thin, smooth, matt; straw to orange | |
| Caciocavallo di bufala (semplice e affumicato) | Italy, Lazio | 20 days – 3 months | ||
| Caciocavallo di Supino | Italy, Lazio | at least 15 days | Thin, smooth, straw-yellow | |
| Caciocavallo Podolico | Italy, Basilicata | Raw milk of Podolica cows or their crosses, or of other cows at pasture | 6 and 12 months in one study; large forms up to 4–5 years | |
| Caciocavallo Silano PDO | Italy, southern Apennines | Raw cow milk only, which may be thermised at the dairy to 58 °C for 30 seconds | At least 30 days; 'extra' at least 4 months; 'gran riserva' at least 9 months | |
| Caciocavallo vaccino (semplice e affumicato) | Italy, Lazio | 15 days – 8 years | Thin, smooth, straw-yellow; darker when smoked | |
| Cașcaval de Săveni PGI | Romania, northern half of Botoșani County | Raw cow milk from the delimited area of Botoșani County | At least 60 days at 2–8 °C | |
| Ciambella di Morolo | Italy, Lazio | 20–30 days | Smooth, smoke-yellow | |
| Diyarbakır Örgü Peyniri | Turkey, Diyarbakır province and its districts | 3 months | ||
| Fior di latte / Mozzarella STG | Italy | Whole cow milk that arrives raw and is pasteurised at the dairy (TSG) | Fresh; sold in liquid and kept at 0–4 °C | |
| Fiordilatte dell'Agro Pontino | Italy, Lazio | Whole cow milk from the Agro Pontino, protein above 3 % and fat above 3.6 % | None; eaten very fresh | None; a thin, smooth, glossy pearl-white skin |
| Gran cacio di Morolo | Italy, Lazio | Whole raw cow milk | At least 5 months (1 kg) to about 18 months (5 kg) | |
| Kashkaval / Kaşar | Bulgaria and the Balkan Peninsula | Balkan is sheep milk, Vitosha cow milk, Preslav a mixture (BDS 14:2010, as summarised) | 2–6 months for the full aroma | |
| Kasseri PDO | Greece | Sheep milk, or sheep milk mixed with goat milk | At least 3 months | |
| Klenovecký syrec | Slovakia, Gemer-Malohont | at least 20 days | Closed surface stamped with a toothed circle around a cross or four-leaf ornament | |
| Malkara Eski Kaşar Peyniri | Turkey, Tekirdağ province | at least 3 months | Hard, thick, dirty-straw to dark-straw yellow | |
| Mavrovo Reka mountain-pasture kashkaval (Galichki kashkaval) | North Macedonia, Mavrovo National Park on Bistra mountain | Raw sheep milk from summer mountain pastures; no starter | 45 min | |
| Metsovone PDO | Greece, Epirus, Metsovo province of the Ioannina prefecture | Cow milk, or cow milk with up to 20% sheep or goat milk, from the Metsovo area | At least 3 months at 15–17 °C before smoking | |
| Mozzarella di Bufala Campana PDO | Italy, Campania, with parts of Lazio, Puglia and Molise | Whole fresh Italian Mediterranean buffalo milk, at least 7.2% fat and 4.2% protein, used within 60 h of milking | None; sold fresh in its liquid | |
| Mozzarella di vacca (Molise) | Italy, Molise | Whole cow milk of local breeds, raw or thermised | 20 days | None; smooth, glossy, porcelain-white skin |
| Oscypek | Poland, Podhale and nearby Tatra and Beskid areas | Raw sheep milk, at least 60 %, with optional Polish Red cow milk | 3–7 days | |
| Provola di bufala (semplice e affumicata) | Italy, southern Lazio | Raw whole buffalo milk | At most one week | Thin, smooth skin; white to pale yellow, hazelnut-brown if smoked |
| Provola di vacca (semplice e affumicata) | Italy, Lazio | Whole cow milk, raw (Latina) or pasteurised | Primo sale after 1–2 days; traditionally over 30 days and up to 6 months | Smooth, glossy; white (primo sale) to straw-yellow, amber when smoked |
| Provolone vaccino (Lazio) | Italy, Lazio | Whole cow milk, raw (Latina) or pasteurised at 70–72 °C (Amatrice) | 30–60 days to 1 year; the ARSIAL description gives 60 days to 1 year | Hard, smooth, straw-yellow, deepening with age, with brownish mould spots |
| Redykołka PDO | Poland, Podhale and nearby Carpathian districts | Unpasteurised sheep milk, with up to 40% cow milk | 3–7 days | |
| Scamorza | Southern and central Italy | Cow milk; sheep and buffalo versions exist | Short, under 30 days; 10 days at 4 °C in the Lazio make | |
| Scamorza appassita (Cacetto di Supino) | Italy, Lazio | Raw whole cow milk from Ciociaria herds | Fresh within 48 hours, or withered about 10 days | Very thin, elastic, sometimes waxy skin; straw-yellow |
| Sulguni | Georgia | Cow, buffalo or goat milk or a mix; raw or pasteurised | Fresh, sold from 24 hours after salting; may be dried for days or weeks | |
| Zázrivské vojky | Slovakia, Zázrivá | 2–10 min | ||
| Zázrivský korbáčik | Slovakia, the village of Zázrivá in Orava | Lump cheese from raw or pasteurised cow milk | None after braiding; springiness falls as it ages | |
| Ainuzzi | Italy, Sicilia | 24 h | Thin skin, milk-white to light straw after a few days | |
| Animaletti di provola | Italy, Calabria | 4–5 days | None; surface just dried, smooth, straw-yellow | |
| Butirro | Italy, Calabria | 7 days | Thin, shiny, white to pale straw skin | |
| Caci figurati | Italy, Sicilia | 30 days – 3 months | Clean, thin, straw to amber | |
| Caciobarile | Italy, Campania | 7 days | Clean, smooth, leathery, golden yellow, fairly thin | |
| Caciocavallo abruzzese | Italy, Abruzzo | at least 2 h | Thin smooth skin, deep yellow | |
| Caciocavallo del Matese | Italy, Campania | up to 25 days | Clean; white and smooth when fresh, straw, then brown and rough when aged | |
| Caciocavallo di Agnone | Italy, Molise | at least 2 months | Thin, hard, smooth, hazel; mould-mottled if long aged | |
| Caciocavallo di bufala | Italy, Campania | 2 months | Clean, smooth, white to straw (ochre if smoked); mould spots on aged cheese | |
| Caciocavallo di Castelfranco | Italy, Campania | 3 months – 2 years | Clean, smooth, pale to deeper straw; thin to slightly thick | |
| Caciocavallo di Ciminà | Italy, Calabria | 4–10 h | Fresh: none, smooth shiny white; aged: thin, fairly hard, wrinkled, whitish-yellow | |
| Caciocavallo di grotta del Cervati e delle Gole di Pertosa | Italy, Campania | 25–30 min | Mouldy; pale straw to grey depending on surface mould | |
| Caciocavallo di Massa di Maratea | Italy, Basilicata | up to 2 months | None or thin; smooth, white | |
| Caciocavallo irpino di grotta | Italy, Campania | 25–30 min | Clean, smooth, straw to light brown; light white mould traces | |
| Caciocavallo palermitano | Italy, Sicilia | 30 days – 4 months | Clean, smooth, sharp edges; straw to amber/brown, up to ~3 mm | |
| Caciocavallo podolico dauno | Italy, Puglia | 4–5 h | Thin, smooth, shiny; alabaster to amber yellow | |
| Caciocavallo podolico dei Monti Picentini | Italy, Campania | 15 days | Clean; alabaster white when young, straw to reddish-yellow when aged | |
| Caciocavallo stagionato in grotta del Tanagro | Italy, Campania | 3 months | Clean, smooth, matt, pale straw; mould spots removed at end of ageing | |
| Caciocchiato | Italy, Campania | 2–12 months | Clean, smooth, matt, straw to amber; mould spots removed | |
| Caciotta di vacca ciociara (semplice e alle erbe) | Italy, Lazio | 10–20 days | Thin, smooth, elastic, white; ochre after smoking | |
| Caciotto di Cirella di Platì | Italy, Calabria | 4 months | Thin shiny skin, ivory to straw-yellow | |
| Casizolu | Italy, Sardegna | 6–8 months | Clean, thin, smooth, yellow to ochre | |
| Casizolu di pecora | Italy, Sardegna | 7 days | None or thin, smooth, white to light straw | |
| Chechil | Armenia, Georgia | Skimmed cow milk | 5–10 min | |
| Cofanetto | Italy, Sicilia | at least 20 days | Skin or clean rind, light straw to amber/brown, up to ~3 mm | |
| Cosacavaddu ibleo | Italy, Sicilia | up to 2 months | Skin (fresh), clean or oil-treated; golden straw darkening to brown | |
| Meskhuri chechili (Meskhetian chechili) | Georgia, Samtskhe-Javakheti | 5–10 min | ||
| Mozzarella di Brugnato | Italy, Liguria | 20–30 min | None, or a very thin skin | |
| Mozzarella nella mortella | Italy, Campania | 12–24 h | Thin skin, glossy, myrtle-leaf imprints | |
| Mozzarella o Fior di latte | Italy, Puglia | 20–40 min | None; very thin white to ivory skin | |
| Mozzarella silana | Italy, Calabria | 24 h | Smooth shiny milk-white skin | |
| Mozzarelle di Avigliano | Italy, Basilicata | 2 h | Thin smooth shiny skin; white | |
| Pallone di Gravina | Italy, Puglia | up to 4 months | Thin to medium, smooth, straw to amber; brownish mould spots may stay after washing | |
| Piddiato | Italy, Sicilia | up to 12 months | None; smooth white surface | |
| Provola affumicata | Italy, Campania | 2–3 days | Skin, straw yellow; aged: slightly rough, ochre to reddish | |
| Provola affumicata di bufala | Italy, Campania | 2–3 days | Thin skin, smooth, straw to ochre | |
| Provola dei Monti Sicani | Italy, Sicilia | 30 days | Very thin skin or clean rind, white to straw | |
| Provola delle Madonie | Italy, Sicilia | 10–20 days | Clean, thin, light straw (dark hazel if smoked) | |
| Provola e caciotta a pasta filata | Italy, Trentino-Alto Adige, Prov. Trento | 2–3 h | Thin skin, white (brown if smoked) | |
| Provola siciliana | Italy, Sicilia | 30 days – 3 months | Clean, thin, smooth, ivory to straw/amber | |
| Provoletta di latte vaccino sardo | Italy, Sardegna | 7–9 days | Clean, thin, light straw | |
| Queso asadero | Mexico, especially the north and the Huasteca of San Luis Potosí | Cow milk, often raw in small dairies | None; a fresh cheese with a shelf life of days | |
| Queso de mano / Guayanés | Venezuela | Cow milk | 7 days |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
