A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice.Substitutes: garlic flakes (Substitute 1/2 teaspoon garlic flakes for every clove of garlic) OR. 2  garlic powder (Substitute 1/8 teaspoon powder for every clove of garlic called for in recipe.) OR. 3  garlic salt (Substitute 1/2 teaspoon garlic salt for every clove of fresh garlic called for in recipe.
Best Answer: Gruyere cheese is like Emmenthaler Swiss cheese, only slightly milder. So if you like Swiss cheese, you should like it. Parmesan is harder and drier, with a different type of flavor/pungency, and doesn't melt or blend as well in a sandwich (unless you shave it into really thin slivers).But since turkey is a rather dry meat to begin with, I'd avoid it.ruyere Cheese is a specific variety of Swiss cheese. It is not as hard as Parmesean and the melting properties will not be the same. I would choose another variety of Swiss if I didn't like Gruyere (but I DO like Gruyere, and I bet you will too.).
  Here are some traditional Irish cheeses:   * Mulchan-A farm cheese made from buttermilk  * Ryefield-An unusual Cheddar, matured and enrobed in a black film  * â¦ Blarney-A semi-hard, cow's milk cheese witha reddish color.Blarney is also caled Irish Gruyere due to its holes.aking the world better, one answer at a time. Great with fruit chutneys, toasted nuts and fresh or dried fruit, or served on apple pie. Pairs well with sweet, fruity white wines.