A teaspoon is thought to be the equivalent of 1 clove of garlic.  With that in mind, 4 teaspoons would be equal 4 cloves of garlic.  That said, garlic cloves most certainly â¦ vary in size so be mindful  of this when making your conversion, and note that this ratio is  not an exact science! 1 medium garlic clove chopped up makes about 1 teaspoon. But garlic cloves come in many different sizes. If they are small, you'll need 2-3 cloves. If it is a large cl â¦ ove, just use the entire clove.
[É¡ÊyjÉÊ] , German: Greyerzer) is a hard yellow cheese, named after the town of Gruyeres gruyÃ¨res In, switzerland and originated in the cantons Of, Fribourg, Vaud, Neuchatel, neuchÃ¢tel Jura. and berneccording to the AOC, the cellars to mature a Swiss Gruyere gruyÃ¨re must have a climate close to that of a natural. Cave this means that the humidity should be between94 % to98. % if the humidity is, lower the cheese dries. out
-- John Patton, New York City. Blue cheese is a type of cheese that's been treated with molds. These molds, which give the cheese its characteristic flavor, form blue or green veins. Roquefort and Gorgonzola are two types of blue cheese. Roquefort is French and made from sheep's milk.It has a creamy texture with a pungent, salty taste.lue cheese is a type of cheese that's been treated with molds. These molds, which give the cheese its characteristic flavor, form blue or green veins. Roquefort and Gorgonzola are two types of blue cheese.