After trying several different farming enterprises, the Savas focused on what they could do best - raising goats and producing high-quality chevre cheese. Their 260 acres include 20 acres of managed intensive grazing, on which they raise 85 milking goats, and 238 acres of managed woodland. The first licensed cheese producers in West Virginia, a feat achieved in 1985, the Savas later became the first certified organic chevre producers in the country. After much hard work to build a market base, they now sell their product in outlets ranging from gourmet food stores to five-star resorts.

The Savas work to conserve soil and land on their hillside farm, which sits on uneven rocky terrain. Their woodland management improves timber growth and wildlife habitat. They compost manure on an upper field, then spread it among their other fields. Their management-intensive grazing system rotates goats every 12 hours among 27 permanent subdivided paddocks to ensure even grazing and fresh forage. The goats helped convert brambles and other undesirable vegetation to high-quality pastures.