Still, Stilton's quality has suffered over time, as its producers have gone over entirely to pasteurization. In spite of this, the small dairies that specialize in it do make creamy Stiltons comparable to the old ones. The curds are milled and thrust into molds, hand-turned daily. At five weeks, the cheese goes into a blueing machine, a drumful of spikes that pierce it to let in oxygen, which stimulates the mold that makes the veins. After ten weeks, the cheese is shipped.