(1 clove of garlic = 1/2 teaspoon of garlic flakes) OR garlic powder (1/8 teaspoon garlic powder = 1/2 teaspoon garlic flakes). garlic greens = garlic sprouts Substitutes: greens onions + minced garlic. infused garlic oil To make your own: Add whole cloves of garlic to olive oil and heat gently, then discard cloves. 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.
Because Gruyere is a brined cheese, it also has a slightly salty taste. Gruyere's distinctive flavor makes a great addition to quiches, soups, salads, and pastas.
Switzerland Cheese. Raclette Suisse Cheese: Raclette is a cheese from Switzerland made with whole cow's milk. It has a thin, brownish-orange rind and a firm, supple body that is ivory to light yellow with few, if any, holes.It is classified as semi-hard. Raclette has a very distinctive flavor; nutty, slightly acidic, aromatic and similar to Gruyere-type cheeses.aclette Suisse Cheese: Raclette is a cheese from Switzerland made with whole cow's milk. It has a thin, brownish-orange rind and a firm, supple body that is ivory to light yellow with few, if any, holes.