The aim of this study was to assess the effects of unrefined olive oil (OO; unsaturated fatty acid source) and hydrogenated vegetable oil (HVO; saturated fatty acid source) in dairy cow diets on chemical and sensory characteristics of cheese. Fifteen multiparous Holstein cows were used during a 9-wk study. Cows averaging 189 ± 28 d in milk (average ± SD) at the beginning of the study were assigned to different treatments that included a control diet with no added lipid (n = 5), and fat-supplemented diets containing OO (n = 5; unrefined oil; 30 g/kg of dry matter; DM) and HVO (n = 5; manufactured from palm oil; 30 g/kg DM). Diets were based on corn silage and alfalfa silage. Ether extract (g/kg DM) was 50 for control and 70 for both OO and HVO diets. Individual milk samples were taken on d 21, 42 and 63 for proximate analysis. During the same sampling days, milk collected from individual cows from the same treatment was pooled and made into cheese (n = 4) and ripened for 7 d and analyzed for fatty acid (FA) profile. Sensory evaluation of cheeses was carried out in relation to appearance, odor, flavor, and texture. Milk production (35.0 ± 1.8 kg/d) milk fat (3.1 ± 0.16 g/100g) and milk protein (3.3 ± 0.11 g/100g) were not affected by dietary treatments. Moisture (51.3 ± 2.2 g/100g), fat (23.1 ± 1.2 g/100g), total protein (20.7 ± 1.7 g/100g) and ash (2.3 ± 0.1 g/100g) from cheeses were not affected by dietary treatments. Compared with control and HVO, OO decreased (P < 0.05) contents (g/100g total FAME) of C4:0 and C10:0, and increased (P < 0.05) C18:1trans11, C18:1cis9, C18:2cis 9, trans11 and C18:3n3 in cheeses. Compared with control and HVO, OO reduced (P < 0.05) number of holes, overall odor and acidity whereas HVO increased (P < 0.05) cow milk odor, bitterness and acidity. OO and HVO increased (P < 0.05) salty flavor. In conclusion, supplementation of dairy cow diets with HVO or OO did not affect milk production, milk composition and cheese composition. From a human standpoint, OO improved the FA profile of cheeses. However, attributes related to appearance, odor, flavor and texture were affected by OO and HVO.