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
Comte or Beaufort. If you are looking through the dairy case a the gourmet store or grocery store and see cheeses marked Comte or Beaufort, these can easily be substitutes for Gruyere in most recipes. Swiss Cheese and Jarlsberg. Most cheeses with holes in them are called Swiss cheese.A Norwegian variety of rich, mellow cheese with some holes is Jarlsberg. Both make suitable substitutions for Gruyere in recipes that are grilled or broiled.omte or Beaufort. If you are looking through the dairy case a the gourmet store or grocery store and see cheeses marked Comte or Beaufort, these can easily be substitutes for Gruyere in most recipes. Swiss Cheese and Jarlsberg. Most cheeses with holes in them are called Swiss cheese.