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Well I hope there's a way to remove those trackers, I always put the rinds in soups and stuff so it would piss me off a lot to learn there's some non-food related stuff in it.

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Presumably it's embedded in the wax, which is already non-food and can be cut off.

Parmigiano-Reggiano doesn't have any wax encasement, it's just cheese - the rind is simply oxidized from age.

Parmesan is not waxed. The rind is just the result of salting and exposure, and perfectly edible (boil it in stock for example).

Right, what kinds of heavy metals are they introducing into something that should be edible?

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