I've vacumn packed a variety of cheeses including mozzeralla, cheddar, colby jack, pepper jack with no problem.
If food looks like it has some moisture that might get sucked up, what my wife does is to put a folded piece of paper towel strip into the top of the bag -- above where it would get sealed. That seems to do a good job of catching juices from going into the vacumn chamber. She then removes the paper towel strip before giving the bag a second seal. Some web pages said to put the paper towel inside the bag -- but she did not like that idea and came up with this, which we both agree works quite well.
Only problem we have had with vacumning cheese is when we put some shredded cheese into a bag. The vacumn process squeezed the shredded cheese enough that it became a cheese lump. Now if she wants to vacumn shredded cheese, she does it in a bell jar -- using an attachment for vacumning jars.