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Pretty mainstream to use Parmesan cheese rinds as part of making soups and stews of various kinds https://www.allrecipes.com/article/how-to-use-parmesan-chees...

I eat it directly. Quite like the texture actually

Wow, TIL.

I always assumed the Parmesan rind is wax.

For sure, but then you take it out before you serve it (at least in my experience).

In New Jersey at least, King's supermarkets sell chopped up rind in small containers.

Source: my Italian mom buys them for me and I munch on them all the time.

Doesn't the rind have wax? (same as candle wax)

Some cheeses do, but I've never seen it on Parmigian.

Nothing really wrong with consuming limited quantities of candle wax.

And technically it's in the casein label in the rind, which is not eaten anyway.

It already has the batch number etc.