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.).
Difference between: Emmental and Gruyere cheese. For this Difference Between, we are looking at two Swiss cheeses: Emmental and Gruyere. Both are great choices for a French onion soup; neither are the rubbery, Americanized version of Swiss cheese. Note: Emmental also goes by the names Emmenthal, Emmentaler, and Emmenthaler. Definitions: 1  Emmental: a hard Swiss cheese with holes in it, similar to Gruyere.  Gruyere: a firm, pale-yellow cheese, made of whole milk and having small holes, produced chiefly in France and Switzerland.