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 2 of 2.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Scamorza abruzzese | Italy, Abruzzo | 1 h | Fresco: none, porcelain-white, weeps buttermilk; appassito: thin smooth straw-yellow to ochre skin | |
| Scamorza di bufala | Italy, Campania | 10–15 days | Thin skin, waxy after maturing, pearly white (pale ochre if smoked) | |
| Scamorza di Montella | Italy, Campania | 2–4 h | Fresh: very thin white skin; aged: thin pale-to-deep straw rind | |
| Scamorza di pecora | Italy, Puglia | 16–24 h | Lactic: none, white; proteolytic: very thin pale straw skin | |
| Scamorza molisana | Italy, Molise | 2–3 days | Thin smooth straw-yellow skin; brown if smoked | |
| Scamorza vaccina (semplice e ripiena) | Italy, Lazio | 10 days | Thin, smooth skin, ivory to straw, sometimes waxy | |
| Scamorzini del Matese | Italy, Campania | 2–4 h | Fresh: thin white skin; aged: smooth glossy straw rind | |
| Sfoglia di mozzarella | Italy, Campania | 30 min – 2 h | None; snow white, glossy | |
| Stracciata del Matese | Italy, Campania | 2–4 h | Very thin white skin, glossy | |
| Strazzatella silana | Italy, Calabria | 3 days | None; smooth shiny cream-white | |
| Treccia di Massa di Maratea | Italy, Basilicata | 40 min – 1 h | Very thin shiny white skin | |
| Treccia di Montella | Italy, Campania | 3–4 h | Very thin glossy skin, milk-white to ivory | |
| Treccia di Santa Croce di Magliano | Italy, Molise | 30–35 min | Very thin skin; milk-white, turning yellow after a few days | |
| Treccia dura | Italy, Basilicata | 30–40 min | None; smooth white | |
| Vastedda palermitana | Italy, Sicilia | 4 h | None; white-ivory | |
| Bebè di Sorrento | Italy, Campania | Thin, soft, smooth, white to pale straw | ||
| Burrini e burrata di bufala | Italy, Campania | Skin; smooth, glossy to matt, white to straw as it ages | ||
| Caciocavallo del Formicoso | Italy, Campania | Clean | ||
| Civil peyniri / küflü civil | Erzurum/Kars | cow milk, skim | fresh or mould-ripened in jars/skins months | |
| Dil peyniri | Turkey | cow milk | fresh | |
| Farci-provola | Italy, Calabria | 3–4 days | Very thin smooth skin, ivory to pale straw | |
| Formaella Arachovas Parnassou PDO | Arachova | sheep/goat milk | ||
| Gibna mudafara (braided) | Sudan | cow milk | ||
| Gołka (ser gazdowski) | Poland, Podhale and the Silesian Beskids | Cow milk only | ||
| Kars kaşarı | Kars | cow milk | ||
| Majdouleh / Mshallaleh / Syrian string cheese | Syria/Lebanon | cow milk | fresh/brined | |
| Manteca del Cilento | Italy, Campania | 12 h | Thin skin, white to straw | |
| Mugnaia di bufala | Italy, Lazio | None or a soft, clean skin | ||
| Pirotski kačkavalj | Pirot | sheep/cow milk | ≥2 mo | |
| Provolone del Monaco PDO | Monti Lattari | cow milk, (Agerolese) | ≥6 mo | |
| Provolone invecchiato di bufala di Formello | Italy, Lazio | 12 months – 5 years | Thin, slightly elastic to rigid, ochre-yellow | |
| Provolone Valpadana PDO | Po valley | cow milk | dolce ≤3 mo; piccante >3 mo | |
| Queijo Cabacinha | Brazil, Minas Gerais | |||
| Quesillo (Honduras, Nicaragua) | Central America | cow milk | fresh | |
| Queso crineja | Venezuela | |||
| Queso de capas (Mompox) | Colombia | cow milk | fresh | |
| Queso de hoja (Puerto Rico) | Puerto Rico | Fresh cow milk | None described; a fresh cheese | |
| Queso doble crema | Colombia | |||
| Queso Palmito | Costa Rica, Alajuela | |||
| Queso pera | Colombia, Boyacá | Fresh cow milk | ||
| Queso telita | Venezuela | cow milk | fresh | |
| Ragusano PDO | Sicily | cow milk, (Modicana) raw | ≥3 mo | |
| Riavulillo | Italy, Campania | 2 h | Thin skin, ochre from smoking | |
| Scamosciata | Italy, Campania | Very thin skin, porcelain white | ||
| Slovenská parenica PGI | Slovakia | sheep/cow milk | ||
| Slovenské pařené korbáčiky PGI | Orava | sheep/cow milk | fresh/smoked | |
| Slovenský oštiepok PGI | Slovakia | sheep/cow milk | ≥6 d | |
| Svanuri sulguni | Svaneti | cow milk | ||
| Tenili | Meskheti, Georgia | sheep milk | months in clay pots | |
| Türkmen saçak peyniri (saçaklı peynir) | Turkey, Kars and Ardahan | |||
| Vastedda della Valle del Belìce PDO | Sicily | sheep milk, raw | fresh |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
A young, mild caciocavallo made for summer tourists; named for its baby-in-swaddling shape. Made all year.
Butter-filled pasta filata born as a way to keep butter fresh; the butter comes from whey cream, not milk cream.
Plateau caciocavallo of standard 2.5 kg weight from small local herds. ONAF text calls it cooked curd while facets say raw curd.
string cheese; mouldy version is blue-ish
Made like Pasta filata (stretched-curd) cheese family.
stretched 'tongue' sheets
Made like Pasta filata (stretched-curd) cheese family.
Provola wrapped around Calabrian cured meat, said to have begun as a way to get salumi past US customs to emigrants.
grilling cheese
Made like Pasta filata (stretched-curd) cheese family.
braided stretched cheese with black cumin
Made like Pasta filata (stretched-curd) cheese family.
Also called gołka, gołki, ser gazdowski, pucok, kara, golka.
Cow milk is warmed to 36–37 °C and set with rennet, and the curd is kneaded, scalded in hot water and pressed into a decorated cylinder, then smoked in a farmhouse smokehouse. It is the cow-milk cousin of the sheep-milk oscypek, made when the ewes were not being milked.
Safety: In 20 market samples the histamine content stayed under 50 mg/kg, but some had high levels of other biogenic amines and many had Enterobacteriaceae, showing hygiene lapses. Buy from makers who keep the milk and curd clean.
braided; nigella
Made like Pasta filata (stretched-curd) cheese family.
Pasta filata around butter made from whey: whey heated to 75–80 °C yields 'prima ricotta' flakes, drained a day, then hand-worked with 10–15 °C water to free the fat. Listed as at risk.
Buffalo pasta filata braid that softens over a few days into a creamy, spreadable, stracchino-like paste.
Made like Pasta filata (stretched-curd) cheese family.
melon shape, raffia
Made like Pasta filata (stretched-curd) cheese family.
Very large buffalo provolone aged hanging for one to five years.
kid/lamb paste for piccante
Made like Pasta filata (stretched-curd) cheese family.
Gourd-shaped raw-milk pasta filata, mozzarella-like when fresh; hung by the neck to ripen, a habit from the days without refrigeration. Variants with garlic or filled with goiabada.
Made like Pasta filata (stretched-curd) cheese family.
Also called clineja, queso de trenza.
Venezuelan braided pasta filata, precooked like queso de mano and guayanés.
stretched layers with guava paste
Made like Pasta filata (stretched-curd) cheese family.
Also called queso de hoja, leaf cheese.
Fresh cow milk is set and the curd is cut into thick blocks that drain for several hours. The blocks are scalded in water or whey at 150 °F (65.5 °C), flattened with a wooden paddle, salted, folded in layers and squeezed in a cloth. Cut open, the thin layers look like leaves stacked on one another, which gives the cheese its name.
Soft, melting Colombian fresh cheese: a high-fat, high-moisture pasta filata whose acid whey is reused for other cheeses (quesillo).
Also called queso arrollado.
Costa Rican rolled pasta filata; technology credited to Italian immigrants. Consumers prefer traditional samples with visible stringy layers and creamy taste.
Also called queso de mano (Boyacá), queso charaleño, queso campesino tipo mozzarella.
Queso pera is a fresh Colombian pasta filata cheese shaped like a pear. Cow milk is set with rennet and the curd is left a few hours to sour until its pH falls from 6.6 to about 5.2, then stretched in water or brine above 70 °C, shaped and briefly brined.
Made like Pasta filata (stretched-curd) cheese family.
large brick; tina wooden vat with biofilm
Made like Pasta filata (stretched-curd) cheese family.
Miniature caciocavallo ('little devil') with an olive-and-chilli heart.
Little-known soft pasta filata shaped like a long loaf ('pagnotta'); mostly eaten locally.
steamed curd ribbons wound into snail, smoked
Made like Pasta filata (stretched-curd) cheese family.
braided strings
Made like Pasta filata (stretched-curd) cheese family.
scalded, egg-shaped decorated moulds, smoked
Made like Pasta filata (stretched-curd) cheese family.
curd pulled into fine threads, layered with butter in clay pots; Slow Food Presidium
Made like Pasta filata (stretched-curd) cheese family.
Also called tel, iplik, kadayıf peyniri, saç peyniri (Oltu).
Thread cheese of the Turkmen villages of the Kars plateau, sold loose like kadayıf; 30 market samples were unstandardised, low in fat and high in salt-in-DM.
only stretched sheep cheese PDO
Made like Pasta filata (stretched-curd) cheese family.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
