You could oil it.
Take a clean cloth (or paper towel) and use it to wipe a thin coat of olive oil on the surface. Its not as effective as waxing though, as you will need to continue to oil the cheese every month or so, but I think its a little more authentic for an Italian cheese. I have a 3lb (1.36kilo) Romano that I have been oiling for about 4 months, though I haven't yet peeked inside to see how the rind is developing.