Mix together the chopped onion, tomato, pickled cactus, and fresh jalapeño in a large bowl.

Whisk together the white balsamic vinegar, spices and olive oil in a smaller bowl.

Pour the freshly squeezed lime juice over the vegetables and stir.

Add the dressing, then mix well to coat all the vegetables.

Sprinkle with fresh cilantro and stir until well blended.

Cover and chill for at least an hour, then mix in half of the crumbled cheese just before serving.  Transfer it to a serving bowl and garnish with the remaining crumbled cheese.  For best flavor, serve slightly cold or at room temperature.