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
Gruyere (gruyÃ¨re pronounced-GROO) yair is a type Of swiss cheese made from whole'cow s milk which is generally cured for six months or. Longer named for the town Of gruyeres GruyÃ¨res in switzerland where it was, Originally made gruyere gruyÃ¨re cheese is a firm cheese with a pale yellow color, and, a rich creamy. slightly nutty tasteruyere gruyÃ¨re features a few small holes or, eyes but they are, fewer and, smaller Than, emmental which is another variety Of swiss. Cheese the holes are formed by gas bubbles released by the bacteria that are used in making the. Cheese gruyere gruyÃ¨re is a great table cheese and also an excellent. melting cheese