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falcon Valued Member Canada 457 Posts	Posted 11/29/2012 1:26 pm Does anyone know where to find mintage information on the Rwanda bullion coins. For both the standard and the privy marked ones. I've read that there are only 1000 2008 gorilla coins but I have not seen if that is for the F12 or the standard, or both combined. And where are these minted. Report this Post to the Staff
DavidUK Pillar of the Community United Kingdom 2624 Posts	Posted 11/29/2012 1:31 pm Brittania's are my favourite since they alternate the design every other year and they are alway beautiful, the only drawback is that they seem to be a little more expensive than the rest. Report this Post to the Staff
SDCrow Valued Member United States 456 Posts	Posted 11/29/2012 1:37 pm I believe each of the Rwanda bullion issues have a mintage of 5,000, starting with the gorilla. I have seen that the mintage for the 2013 cheetah may be 10,000. As for privy mark mintage, I have never seen mintage figures for these. Report this Post to the Staff
denco7 Pillar of the Community United States 2543 Posts	Posted 11/29/2012 9:12 pm Lots of great world silver suggestions. Just have to decide if you are collecting world bullion or " World Bullion " . Most of these coins can't be bought for spot plus. I collect " World Bullion " and pay a hefty premium for some of the coins others have mentioned. For my silver stash I have some of the same world coins but mostly, ASE, Maples, Philharmonic's , and some Libertads, and Britannia's I got for spot plus. Report this Post to the Staff
Ed_B Pillar of the Community United States 4008 Posts	Posted 11/30/2012 4:13 pm Quote: Does the cheese come out of the cows with the holes? Yes, ALL cows have holes. But no, cheese does not come from cows... at least, not directly. Cheese is made from milk that comes from cows, with the cheese developing these holes during the cheese-making process. As with bread baking, a biochemical reaction releases CO2 gas from the product that causes bread to rise and be filled with many small holes and Swiss cheese to ripen with fewer but larger holes as this gas escapes the crude cheese product. The cheese is often dipped in melted wax to cover and protect it and is stored for a period of time in temp / humidity controlled aging sheds to develop just the right flavor and perhaps texture as well. Yummm... love cheese! Report this Post to the Staff
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