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
Originating in Switzerland, gruyere gruyÃ¨re cheese is a, fine mellow cheese made from'cow s. Milk among, chefs'it s considered to be the best type of cheese for baked. Dishes it adds a, rich slightly salty taste to the dish without an overpowering. flavorifferent cheeses add various flavors and textures to a dish, and while some can be similar to gruyere, gruyÃ¨re the end result can be disappointing unless you substitute a cheese that can stand up to a particular cooking. method