Sustainable agriculture is farming using principles of ecology (the study of relationships between organisms and their environment) to work the land in a way that meets our needs today, while ensuring the health of the land for tomorrow.

The goals of sustainable farming:

  • Satisfy human needs for food, fiber, etc.
  • Enhance/maintain environmental quality and the natural resources that our agricultural economy depends upon.
  • Make the most efficient use of non-renewable and farm resources, and integrate, where appropriate, natural biological cycles and controls.
  • Sustain the economic viability of farm operations.
  • Enhance the quality of life for farmers and society as a whole.

How does Cherry Grove Farm apply these goals? By:

  • Refraining from herbicide or pesticide use on property.
  • Practicing rotational grazing so our pastures have time to renew themselves during the season.
  • Monitoring the health of our pastures, spreading our renewable supply of manures, supplementing minerals when needed, and reseeding the fields to input specific soil elements while promoting nutritious forage for our animals.
  • Working with local arborists and tree services to reuse downed hardwoods in our wood burning heating system.
  • Partnering locally with Triumph Brewery and Tico’s Juice Bar to reuse spend mash and juice pulp as supplemental feed for our cows, pigs and chickens.


If you are interested in learning more about sustainable farming, visit our links page to access more information.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens