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.).
Comte or Beaufort. If you are looking through the dairy case a the gourmet store or grocery store and see cheeses marked Comte or Beaufort, these can easily be substitutes for Gruyere in most recipes. Swiss Cheese and Jarlsberg. Most cheeses with holes in them are called Swiss cheese.A Norwegian variety of rich, mellow cheese with some holes is Jarlsberg. Both make suitable substitutions for Gruyere in recipes that are grilled or broiled.omte or Beaufort. If you are looking through the dairy case a the gourmet store or grocery store and see cheeses marked Comte or Beaufort, these can easily be substitutes for Gruyere in most recipes. Swiss Cheese and Jarlsberg. Most cheeses with holes in them are called Swiss cheese.