Question: How many milligrams of calcium does a serving of Cheddar cheese contain?
About the article "Cheese", section "Health and nutrition".

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The nutritional value of cheese varies widely.
Cottage cheese may consist of 4% fat and 11% protein; some whey cheeses 15% fat and 11% protein,; and some triple-crème cheeses 36% fat and 7% protein.
In general, cheese supplies a great deal of calcium, protein, phosphorus and fat.
A serving of Cheddar cheese contains about of protein and 200 milligrams of calcium.
Nutritionally, cheese is essentially concentrated milk: it takes about of milk to provide that much protein, and to equal the calcium.
  Calcium: Girls ages 9 to 18 need 1,300 milligrams (mg) of calcium every day.
One serving of low-fat or fat-free milk (1 cup) has about 300 mg. Other foods with calcium include calcium-fortified orange juice (500 mg), low-fat or fat-free yogurt (up to 450 mg), cheese, fortified cereals, broccoli, and almonds.
Vitamin D: In addition to calcium, adolescents need 600 international units (IU) of vitamin D a day.
The body needs vitamin D in order to absorb calcium.
Check labels: Reading the Nutrition Facts Panel (otherwise known as the food label) on a package can reveal how healthy or unhealthy a food item is.
Adding Up the Calcium: Nutrition Facts labels don't show how many milligrams of calcium are in a food item.
Instead, they show the amount of calcium in a food as a percentage of the Daily Value (written as %Daily Value or %DV).
To figure out milligrams on a food label, look at % Daily Value for calcium, and then add 0 to the end of that number.
For example, girls need 130% DV for calcium every day.
130% Daily Value is the same amount as 1,300 milligrams of calcium.
Note: This calculation works only for calcium, not for other nutrients on the food label.
Calcium Calculator: The "Best Bones Forever!"
website offers a calcium calculator to help girls understand and increase their daily calcium intake.  
Cheese crystals are whitish, semi-solid to solid, slightly crunchy to gritty crystalline spots, granules, and aggregates that can form on the surface and inside of cheese.
Cheese crystals are characteristic of many long-aged hard cheeses.
Hard cheeses where cheese crystals are common and valued include aged cheddar, grana cheeses like parmesan and grana padano, and old gouda.
However, in some cheeses, like industrial cheddar, they are considered a production defect.
Cheese crystals can consist of different substances.
Most commonly found are calcium lactate crystals, especially on younger cheese, on the surface, and on cheddar.
Depending on the cheese and its age, these crystals can consist of either or both enantiomers.
For grana padano, grainy amino acid crystals inside the cheese consisting mainly of tyrosine and of leucine and isoleucine have been reported.
In general, any substance that has a low solubility in water and a tendency to crystallize could form crystals as the cheese dries out during aging. 
 See cheese.  
The ideal quality of the original Somerset cheddar was described by Joseph Harding in 1864 as "close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut".
Cheddar made in the classical way tends to have a sharp, pungent flavour, often slightly earthy.
Its texture is firm, with farmhouse traditional cheddar being slightly crumbly; it should also, if mature, contain large cheese crystals consisting of calcium lactate – often precipitated when matured for times longer than six months.
Real cheddar is never "soapy", in texture or mouthfeel, and tends to be more brittle than other types of cheeses.
Cheddar is usually a deep to pale yellow (off-white) colour, but food colourings are sometimes used in industrial varieties of cheddar-style cheeses.
One commonly used example is annatto, extracted from seeds of the tropical achiote tree.
The largest producer of industrial cheddar-style cheese in the United States, Kraft, uses a combination of annatto and oleoresin paprika, an extract of the lipophilic (oily) portion of paprika.
Coloured cheddar cheese has long been sold, but even as early as 1860, the real reason for this was unclear: Joseph Harding stated "to the cheese consumers of London who prefer an adulterated food to that which is pure I have to announce an improvement in the annatto with which they compel the cheesemakers to colour the cheese".
According to David Feldman, an author of trivia books, "The only reason why cheesemakers colour their product is because consumers seem to prefer it".
Cheddar cheese was sometimes (and still can be found) packaged in black wax, but was more commonly packaged in larded cloth, which was impermeable to contaminants, but still allowed the cheese to "breathe", although this practice is now limited to artisan cheese makers.
The Slow Food Movement has created a "Cheddar Presidium", claiming that only three cheeses should be called "original cheddar".
Their specifications, which go further than the "West Country Farmhouse Cheddar" Protected Designation of Origin (PDO), require that cheddar cheese be made in Somerset and with traditional methods, such as using raw milk, traditional animal rennet, and a cloth wrapping.
Notable cheddar cheeses include "Quickes", which in 2009 was awarded cheese of the year by the British Cheese Association, "Keen's", with a strong tang, and "Montgomery's", with an apple aftertaste.
Lincolnshire Poacher cheese is an example of a cheese made in the style of a traditional cheddar in Lincolnshire.