NYRat:

The more air something has in it, the longer you have to use the vacumn pump to evacuate the air.

A brick of cheese that is vacumn packed may have maintained surface texture long enough to retain air inside its structure and then later the air may have broken out of the brick into the bag and given it that squishy feel. Also, anything you vacumn pack that has water in it may feel solid unless that water would somehow break down into its component parts of hydrogen and oxygen which would again cause the bag to start feeling squishy.

Having been in the HVAC trade (I'm still qualified, mentally and legally, but shut out of the trade because of my knees.), I have the mother of vacumn devices at my disposal. I have a dual chamber vacumn pump capable of almost absolute vacumn that can pump down at 3.5 cubic feet per minute. That crushed can demonstration they give for food vacumn pumps would probably happen so fast with this machine that if you blinked, you might miss it. The problem is getting a plastic sealer that is not expensive but still consistent so that I seal without burning through.

If your pump on your food sealer ever breaks down, you could salvage an old refrigerator compressor, some tubing on the suction side attached to a football inflator needle to do the vacumn process and still use the sealer to make the bags.

Bountyhunter