Romanian cheese production is long-standing, with different traditional regional varieties being available on the market. This study explored the development of a hard cheese marinated in cold-pressed oil flavored with herbs and spices to provide a unique and savory flavor as a new addition to the Romanian cheese landscape. Two batches of traditional Romanian cow milk-based hard cheese were made with commercial rennet (Biocult, Denmark). The heese was tested for fat, protein, moisture, ash, salt, calcium, pH, and instrumental textural qualities. Routine microbiological analysis was carried out to assess the potential presence of pathogens (yeast, molds, Salmonella sp., S. aureus, Listeria sp., and E. coli). Sunflower cold-pressed oil, chosen for its flavor and health benefits, was mixed with complementing dill and chili pepper to form a flavorful marinade. The sensory profile of the cheese was assessed before and following maturation in the infused oil, which allowed the flavor to develop and penetrate the cheese's body. Five trained evaluators used descriptor questionnaires, taste datasheets, and tasting samples to evaluate the cheese's sensory features. The shelf life of the newly manufactured product was also determined by the number of days during which the cheese product maintained its quality. The aromatic effect of the infused cold-pressed oil improved the customer acceptance and flavor profile of the cheese. In addition to their fragrant properties, dill and chili pepper had an antibacterial effect, as shown by a decrease in aw. This initiative has the potential to increase the assortment of cheese products in Romania while also showcasing the use of local resources and conventional techniques to create one-of-a-kind food items, with implications for food security and sustainability.