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 cheese is generally known as one of the finest cheeses for, baking having a distinctive but not overpowering. Taste in, Quiche gruyere gruyÃ¨re adds savoriness without overshadowing the. Other ingredients it is a good, melting cheese particularly suited, for fondues Along with Vacherin. and emmentalruyere gruyÃ¨re is also used in chicken and veal cordon. Bleu it is a fine table, cheese and when, grated it is often used with salads and. Pastas it is, used, grated atop le, tourin a type of garlic soup From france which is served on dried. bread