Slice off the outer, firm rind from the cheese and, using the coarse side of a box grater, grate the Beemster Classic Gouda. Set aside.

In a bowl, combine half of the tomatoes, half of the onion, half of the jalapeño, half of the cilantro, and lime juice. Stir to combine and season with salt and pepper to taste. Set aside.

Preheat a 3qt sauce pan over medium heat. Add the olive oil and heat until shimmering. Add the remaining onion, remaining jalapeño, and white parts of the green onion. Season with a pinch of salt and cook, stirring, until the onions are soft and translucent but do not have any colour on them, around 6 minutes. Add the garlic and cook, stirring, until fragrant, 60 seconds. Add the butter and heat until melted. Add the cassava flour and cook, stirring, until it becomes slightly golden in colour, around 4 minutes.

While continuously stirring, slowly pour in the milk. Add the chili powder, onion powder, cumin and coriander. Bring the liquid to a gentle simmer and cook, stirring, until the milk has slightly thickened, around 4 minutes. Add the grated Beemster Classic Gouda one handful at a time, stirring until melted, until it is all incorporated. Add the remaining tomato, cilantro and green parts of the green onion and stir to combine. Taste the queso for seasoning and adjust with salt and pepper as desired.

Transfer the queso into a large ramekin or dipping bowl and serve with grain-free or gluten-free tortilla chips of choice. Serve immediately.