To provide a method for producing a flavorful and organoleptically pleasing natural cheese containing a significant level of a calcium supplement.

The calcium supplement contained in a natural cheese is a mixture of calcium sulphate and tricalcium phosphate, and by using the mixture, bitterness normally associated with calcium sulphate and graininess normally associated with tricalcium phosphate are surprisingly and essentially eliminated, and also by using these specific calcium sources, a significant level of calcium can be incorporated into a natural cheese without requiring excessive levels of calcium compounds. Cheese products which can use the calcium supplement are, for instance, cottage cheese, process cheese, and natural cheeses such as Cheddar cheese, Colby cheese, Monterey Jack, Havarti cheese, Muenster cheese, Brick cheese, Gouda cheese, Mozzarella cheese, and mixtures thereof.