Due to its long tradition, Alp cheese has become part of the cultural identity in the Swiss Canton Grisons. The main factor in alpine cheese manufacturing is the Alpine cheesemaker. They are holders of vast knowledge and practical skills which have been neglected so far. This culture of cheese making and transmission of local knowledge, however, is threatened by contemporary developments in the alpine region. How do alpine cheesemakers perceive their handcraft and the qualities of Alp cheese? Which factors influence Alp cheese quality and how important is cheesemakers experience to achieve high quality products? During my field research in 2010 in Grisons I conducted six semi-structured interviews with alpine cheesemakers. I visited five alpine huts, participated in and observed the cheese making process. Alpine cheese qualities go beyond product qualities such as taste, appearance, and storage life. In addition to these central characteristics of good Alp cheese, cheesemakers claim, handcraft, tradition and special alpine milk properties derived from highland meadows are important qualities. Moreover, the diversity and individuality of Alp cheese is highly valued, whereas recent developments leading to homogenization of the Alp cheese are lamented. Factors influencing the quality of Alp cheese are diverse and interrelated. The most significant among them is the collaboration within the team managing the alp. Further influences are milk quality, animals, weather, facilities, handcraft, ripening, etc. Alpine cheese manufacture is embedded in the complex system “Alp”, in which people, animals and environment correlate and interact. Cheesemakers argue, experience is essential for the management of the Alp, but less crucial for the cheese manufacture itself. Yet, my observations prove that their experience and practical skills allow cheesemakers to respond to the changing conditions in alpine cheese manufacture and bring benefits to the quality of their Alp cheese.