HMX Cheese vs. Gateron G Pro 3.0 Brown
An in-depth look at the HMX Cheese and the Gateron G Pro 3.0 Brown switches—which one is the best fit for you?
Overview
When it comes to choosing between mechanical keyboard switches, the HMX Cheese and the Gateron G Pro 3.0 Brown offer unique experiences tailored to different preferences. The HMX Cheese is a linear switch best known for its unparalleled smoothness and pristine typing experience, accompanied by a satisfying clacky, poppy, and crispy sound signature. On the other hand, the Gateron G Pro 3.0 Brown is a tactile switch that provides a gentle bump without overpowering your typing flow, along with a medium-high pitch for satisfying auditory feedback. While the Cheese switch offers an ultra-light and smooth typing experience, the G Pro Brown provides an economical yet high-quality solution with a frosted light diffuser for vibrant RGB lighting. Ultimately, the decision between the two switches depends on individual preferences and typing styles; however, let's dive in a bit deeper beyond generalities so you can best decide on the best switch for you.
By the numbers
Technical specifications
Actuation force
43g
Actuation force
55g
Bottom-out force
46g
Bottom-out force
63g
Pre-travel
2.00 mm
Pre-travel
2.00 mm
Total travel
3.50 mm
Total travel
4.00 mm
Factory lubed
Yes
Factory lubed
Yes
Stem construction
Standard
Stem construction
Standard
Stem material
Ly
Stem material
POM
Top housing material
Nylon
Top housing material
Polycarbonate
Bottom housing material
Nylon
Bottom housing material
Nylon
Mount type
PCB (5-pin)
Mount type
PCB (5-pin)
Spring
22mm single-staged spring
Spring
20.5mm lengthened stainless steel spring
Housing materials
In comparing the housing materials of the HMX Cheese and the Gateron G Pro 3.0 Brown, it is evident that they both utilize nylon for the bottom housing. Nylon is known for providing a deeper and fuller sound profile due to its softer nature, which absorbs more sound compared to harder plastics. This results in a duller and rounder sound experience when typing on switches that use nylon bottom housing. Therefore, both the Cheese and the G Pro 3.0 Brown will offer a similar tactile and auditory experience through their shared use of nylon for the bottom housing.
On the other hand, when it comes to the top housing material, the HMX Cheese showcases a nylon construction while the Gateron G Pro 3.0 Brown features a polycarbonate top housing. This contrast in materials leads to a noticeable difference in sound profiles between the two switches. The Cheese's nylon top housing produces a deeper and fuller sound, while the G Pro 3.0 Brown's polycarbonate top housing creates a sharper, higher-pitched, and crisper sound profile. Additionally, the translucency of polycarbonate makes it ideal for switches that plan to utilize RGB lighting, offering a visually appealing aspect to the G Pro 3.0 Brown.
Overall, the choice of housing material in a switch plays a significant role in determining the sound and feel of typing experience. While both the HMX Cheese and the Gateron G Pro 3.0 Brown share nylon for the bottom housing, their differing top housing materials result in distinct sound profiles. The Cheese's nylon top housing produces a deeper sound, whereas the G Pro 3.0 Brown's polycarbonate top housing creates a sharper and crisper sound. This showcases how the choice of housing material can greatly impact the overall typing experience, whether in terms of sound quality or visual aesthetics.
Weight
The HMX Cheese linear switch and the Gateron G Pro 3.0 Brown tactile switch have differing actuation and bottom out forces. The Cheese has a lighter actuation force of 43 grams and a bottom out force of 46 grams, while the G Pro 3.0 Brown has a heavier actuation force of 55 grams and a bottom out force of 63 grams. The lighter actuation force of the Cheese switch makes it easier to trigger keystrokes, potentially leading to faster typing speeds. On the other hand, the heavier actuation force of the G Pro 3.0 Brown switch provides a more substantial typing experience, which some users may prefer for a more tactile feedback. Both switches offer unique advantages based on their actuation and bottom out forces, catering to different preferences and typing styles.
Travel distance
The Gateron G Pro 3.0 Brown tactile switch has a travel distance of 4mm, while the HMX Cheese linear switch has a travel distance of 3.5mm. The G Pro 3.0 Brown has a slightly longer travel distance compared to the Cheese switch. The difference may not seem significant, but for those who prefer a deeper switch press, the G Pro 3.0 Brown might be the better choice. On the other hand, the Cheese switch with its shorter travel distance may appeal more to gamers looking for faster response times. Ultimately, the decision between the two switches will depend on personal preference and desired typing experience.
Price comparison
Which switch is more bang for your buck?
The HMX Cheese has an MSRP of $5.50 per 10 switches. At Milktooth, we are able to pass on savings to our customers and offer the Cheese for $3.79.
The Gateron G Pro 3.0 Brown has an MSRP of $2.80 per 10 switches. At Milktooth, we are able to pass on savings to our customers and offer the G Pro 3.0 Brown for $2.77.
Here at Milktooth, we offer the best prices on switches (on average, 27% lower the competition). In addition, we offer free shipping on orders over $49.00. We also offer free returns and exchanges, so you can shop with guaranteed satisfaction.
That said, while price is an important piece of the puzzle, our opinion is that you should ultimately pick the option that most suits your unique preferences since you’ll be using these switches for years to come. In other words, finding something perfect for you is, in our view, the most important criteria.
Typing experience
In terms of sound, the HMX Cheese switch offers a unique and satisfying clacky, poppy, and crispy sound signature, while the Gateron G Pro 3.0 Brown switch provides a medium-high pitch that delivers a satisfying auditory feedback. Both switches have distinct sound profiles that can enhance your typing experience, depending on personal preference and the overall setup of your keyboard.
When it comes to feel, the HMX Cheese switch is known for its unparalleled smoothness and pristine typing experience, but specific descriptors are not provided. On the other hand, the Gateron G Pro 3.0 Brown switch is described as easy-to-press, offering gentle resistance during key presses and requiring minimal force to activate. The mild and stepped characteristics of the G Pro Brown switch provide a comfortable and low-impact typing feel that can reduce finger fatigue during extended typing sessions.
Overall, the HMX Cheese linear switch and the Gateron G Pro 3.0 Brown tactile switch both offer unique qualities in terms of sound and feel. The HMX Cheese switch provides a smooth and light typing experience with a distinct sound profile, while the G Pro Brown switch offers a gentle tactile sensation and a medium-high pitch sound. Depending on your preference for typing feel and sound feedback, both switches can deliver a satisfying typing experience. Ultimately, the choice between these switches will come down to personal preference and the overall keyboard setup you prefer.
Conclusion
Therefore, when considering which switch to choose, you should go for the HMX Cheese linear switch if you prefer an ultra-light typing experience with a smooth and crisp sound profile. These switches are perfect for those who enjoy a light touch and want a more unique typing feel. On the other hand, opt for the Gateron G Pro 3.0 Brown tactile switch if you prefer a slightly heavier actuation force and a gentle tactile bump that enhances your typing flow without being overwhelming. With a focus on a budget-friendly option that doesn't skimp on quality, these switches offer a delightful typing experience with added visual appeal. Ultimately, the choice between the Cheese and G Pro 3.0 Brown switches comes down to your preference for typing feel and sound, so consider these factors carefully before making your decision.
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