Having run a search on Google for an answer, I was lead to a post which made on this site. The poster claimed that true imported Parmigiano Reggiano is not waxed. Meaning that the rind naturally occurs as part of the aging (or drying) process. Then someone came along and stated that some of them ARE waxed, which is what has me a bit confused.
How would one know if the rind on a piece of Parmigiano Reggiano is waxed or not? Are there any tell-tale signs? Are you left no choice but to run a taste test or are there external indicator? Or perhaps it's just simply untrue that Parmigiano Reggiano cheese is ever waxed?