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 Switzerland, Ticino
Zincarlin is a peppered acid-curd cheese from Ticino. Raw cow milk, sometimes with a little goat milk, is soured with starter and a little rennet for about a day, drained in a cloth, kneaded with salt and coarse black pepper and shaped by hand into a small cone. The aged Muggio Valley cheese then spends about ten days warm and at least two months in a cool cellar, wiped often with white wine and salt. Made in 6 steps over 2.4 months. The longest step, age in a cool cellar, takes at least 2 months (Kulinarisches Erbe der Schweiz / Patrimoine c…) and runs at 11–13 °C (Kulinarisches Erbe der Schweiz / Patrimoine c…). Salt is 1–1.2 % (Kulinarisches Erbe der Schweiz / Patrimoine c…). Lactic starter cultures, which sour the milk over about a day does most of the fermenting.
| Main step | at least 2 monthsReported[patrimoine-ch][slowfood] | Age in a cool cellar |
|---|---|---|
| Temperature | 11–13 °CReported[patrimoine-ch] | Age in a cool cellar |
| Salt | 1–1.2 %Reported[patrimoine-ch] | Knead with salt and pepper and shape |
| Acidity | pH 4–4.5Reported[patrimoine-ch] | Hang in a cloth to drain |
| Fresh whole cow milk · Goat milk added when there is some; raw for the aged cheese[patrimoine-ch][slowfood] | |
| Starter cultures and rennet[patrimoine-ch] | |
| about 1–1.2 % | Salt · Producers vary[patrimoine-ch] |
| Coarsely crushed black pepper · A generous amount; fresh cheeses may also get garlic or chives[patrimoine-ch] | |
| White wine, whey, brine or grappa · For wiping the rind of the aged cheese[patrimoine-ch][slowfood] | |
| Starter | starter cultures with a little rennet, acting for about 24 hours |
Total time across the recorded steps: 2.4 months
What changes: Starting material: fresh raw cow milk, sometimes with a little goat milk
Mostly cow milk; goat milk goes in when available. The aged cheese uses raw milk only.
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
It is a büsción-type acid curd made with lots of coarse black pepper. The aged Muggio Valley version is then wiped with white wine and salt for two months or more, which the fresh cheeses made across Ticino are not.
The aged cheese is made from raw milk. Makers drain the curd until it reaches about pH 4–4.5, then salt it.
Every number is labelled with how it is known. How this atlas is made
Oral sources trace it in the Valle di Muggio over at least four generations, and the word was collected around 1920 for the dictionary of Italian-Swiss dialects. Unsold fresh cheeses were salted, peppered and kept in cellars. The aged cheese was nearly lost in the farm crisis of the 1980s, and became Switzerland's first Slow Food Presidium in 2004.
