Put a piece of cheese in a dry frying pan and melt it, and then see what happens. Hydrogenated vegetable fats and animal fats (butter) behave differently when melted. A different consistency and a different smell are obtained, and a different volume, since the water evaporates from the hydrogenated vegetable fat. And when it cools, vegetable liquid fat remains. You can also try a small piece of cheese on a toothpick and set it on fire. And see the result for smoke and smell.
It is impossible to check products for the presence of palm and any vegetable oil, in particular cheese, without laboratory tests. That is, when deciding on the purchase of cheese in a store, you will not be able to get some kind of device out of your pocket and quickly conduct an analysis. In the laboratory, you can take a standard of palm oil and, on a spectrophotometer, determine the presence of palm oil in the sample taken, for example cheese.
When choosing a cheese, the main selection criterion is the composition written on the package and its retail price. It is generally accepted that all cheese worth less than 600-700 rubles will contain vegetable fats. Manufacturers are tempted to replace milk fats with vegetable fats in cheese, the average cost of prepared hydrogenated oils (in particular palm) is on average 70 rubles / kg, the cost reduction of the product, when replacing 50% of milk fats, in cheese is more than 45% of the cost natural cheese. Here's some simple math.