I didn't know that and it sounds exactly like what happened when I added the cheese. It sort of looked curdled. Thanks so much for that tip. Are you a professional chef? If so, I have a question on the high gluten flour used in the Ohana Breakfast Bread. It's awesome to have someone who can advise us on these issues. BTW, the soup I was served at Le Cellier seems far too smooth to have not been run through some sort of blender - even if briefly. You barely notice any vegetable pieces. Are a professional chef?