The word "partial" is the key detail in this question. Complete hydrogenation would make the oil fully saturated and hard, which is not what is wanted for a spreadable product, so manufacturers stop the reaction partway, converting just enough double bonds to raise the melting point into the semi-solid range while keeping the fat soft and spreadable at room temperature. This partial hydrogenation of vegetable oil using a nickel catalyst at around 200°C is the standard industrial route to margarine. Butter and cheese are dairy products with no hydrogenation step involved at all, which rules them out immediately.
Therefore, the correct answer is Margarine.