Having started its first milk production by Recep Arınık in 1956 in Gönen, TEKSÜT began to produce mihaliç cheese a year later in its first store. The brand started producing kashkaval cheese in 1960, followed by the production of white cheese in a diary facility built on an area of 3500 m² in 1961.

Years After 1961...

With the increased competition of those years, the company grew into a five-partnered business. However such partnership ended with disappointment and Recep Arınık continued production on his own again.


In the summer when Cevdet Arınık was about to start the 2nd grade in secondary school, they wanted to rent a store downtown. Recep Arınık chose a store that was very valuable due to its location. He talked to the owner who said “Someone asked for it, and I promised him. I’ll rent it to you if he doesn’t”. It then turned out that 400 people wanted to rent the place and the owner told the same thing to all of them: “I promised someone, I’ll rent it to you, if he doesn’t.” Among the 400 people in the list, the owner trusted the credibility of Recep Arınık the most, and rented the store to him for 275 Liras. Cevdet Arınık didn’t continue his education after starting to work in this store. Neither was the education system of those years was encouraging nor there was a high school in Gönen, which would make it hard for him to go to school.


The first fruit yoghurt attempt: They made the first fruit yoghurt attempt in this year with the Chef Salman. Such product of Chef Salman who picked up the strawberries from their field and added in the yoghurt was liked very much. However, municipalities were responsible for the food regulations then, and they said “it is prohibited to add foreign substances in the yoghurt”. Natural field strawberry was considered foreign substance, and fruit yoghurt production was stopped.


First packed yoghurt sales attempt: Back then, the yoghurt was fermented in large cauldrons, and people would bring their own pots from home and take the amount they desire in those pots. A piece of paper would be used to cover the yoghurt in the pot. There were “consignees” that brought consumables (buckets, pots, covers, etc.) from Istanbul.

They started to supply packages from those consignees, and brought plastic containers for yoghurt. They began to sell yoghurt in such containers that were made of the same material with the ones we are using today. However, the municipality found this unsuitable too, and they had to sell the yoghurt in pots brought by customers from their houses, covered with detail paper again (1973).


Economic turmoil: Goods and raw materials shortage broke out in the market. The prices went upwards. The municipality forced them to sell mihaliç cheese for 16 liras instead of 30 liras; one-price was imposed. One day, Cevdet Arınık went to Izmir fair in the pursuit of new solutions due to the distress in market.

When he came back, his father was angry because there were no sales, and he couldn’t make any money, so he closed the store, leaving all the products inside. Recep Arınık said “Jump in the car, we are going to Çanakkale”. They got cream and cheese from diaries; cream was so valuable then that they sold them all on the way back to Gönen. Just like that, they got in the cream business during such a time of shortage. They made profit as the cream was valuable. The dairy kept operational but they closed the store.


The first cream line. Cevdet Arınık joined the army in May. His brother-in-law (Bahattin Boylu) with whom they used to work together until then started to work somewhere else, which left Recep Arınık all by himself. When Cevdet Arınık turned back from the army in December 1976, he found the business in a mess, because Recep Arınık was on his own all that time. Cevdet Arınık bought a cream machine with a capacity of 1200kg as soon as he came back, and established the cream line. All the people in the region used to come and examine this line, and model on it. When the market came to a deadlock again after a while, they set off on a quest due to unprofitable sales, made some researches and interviews; they even went to talk to Ford Tractors to enter the tractor business. Eventually they decided on establishing a hardware shop. They were about to open the store when a big fire broke out (known as Gönen fire in the history). The whole downtown burnt to ground. The place they were using as an office also burnt away. The place where they were planning to start the hardware business had two parts with two doors opening up to different streets. They rented one side, and continued to use the other part as an office (they rented half of the place both because they had to make money and couldn’t let their neighbors finish their business since their store was burnt down). Hardware business ended before it even started, and they went on with cheese and cream.


Years of growth in cheese market: “There was famine in the country. If you could find a way to produce, you could sell for sure. But only if you could produce… There was no fuel, there was milk but it couldn’t be brought to the diary. If you could manage to find fuel, you had to set a watch for it; it was that much valuable. We used to produce with the milk that was obtained in such difficult conditions, and barely deliver the products to customers with a little fuel” says Cevdet Arınık who had to hit the roads 1-2 days a week. He would travel to Biga, Çanakkale, Manyas, Bandırma, etc. to get and sell cream. The only type of oil was butter since there wasn’t any vegetable oil, so this product used to sell out quickly.


Military coup period: Cevdet Arınık who got on the Ankara train in the evening of September 11 for a business trip was met by the soldiers in Ankara in the morning. All the passengers were put in a vehicle and taken away. Cevdet Arınık was stuck in Ankara for two days. However, everyone got back to work shortly since the market was relieved, unrest was ended, and terrorism was stopped. Not long after Cevdet Arınık returned back to Gönen from Ankara, he opened a dairy in Manyas. The insufficient capacity of the diary in Gönen was made up with the new one in Manyas. Diary in Manyas was active until 1988; it was closed and sold after expanding the one in Gönen.


The first export: The government of that period was implementing policies which encouraged merchants to export. Through a merchant, TekSüt made the first export to Germany with two truckloads of white cheese.


TekSüt’s first logo and trademark registration.


The first initiatives for establishing a factory: Cevdet Arınık bought the land where the factory operates now. Water channels were built, and power lines were installed. Then he told his father that he was going to set up a factory. But Recep Arınık tried to change his mind, thinking the initiative was too risky to take. Cevdet Arınık insisted, and started the construction on May 25, 1988. Opening of the factory on February 28, 1990: While the last capacity of diary before closure was about 50 tons of milk a day, the factory started with a daily milk production capacity of 30 tons. Because an excessive amount of debt he was supposed to get back was lost around the time the factory was opening. That money partially slowed down the business, causing Cevdet Arınık to be more deliberate. The business was started with a weaker capital than expected and planned.


The first products of factory: White Cheese and Butter


The Gulf War broke out. Economic crisis started, but the markets recovered quickly since the war ended in a short time.


They started to produce Kashkaval Cheese in addition to White Cheese and Butter.


Ayran and Yoghurt were added to the product range.


Economic crisis broke out. They managed to survive the crisis by selling some real estate. The crisis lasted a short time.


It was a dynamic and good period for the market. They cooperated with a dairy farmer in Cyprus; white and kashkaval cheese were also produced there to be sold in the domestic market.


For 2 years, around 10 trucks of white cheese were exported to Albania yearly. They exported to Japan, Macedonia and Uzbekistan (once each), and to Kuwait for one year.


The first cream cheese was produced


Franchise was given in Iraq, and export still continues on a regular basis.