The idea is that the wing is slicing through still air, so the molecules arrive back at the same spot much like you'd expect a slice of cheese to line back up with itself after cutting it. Friction on the surface of the wing means this isn't quite going to happen, but that's the idea.
Again, this assumes the air is already connected to the air around it in the same way cheese is. You can't lift a layer of air and have it connected to the air it used to be connected to. Likewise, you don't have turbulence in cheese. There's a significant difference between solids and fluids.
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The idea is that the wing is slicing through still air, so the molecules arrive back at the same spot much like you'd expect a slice of cheese to line back up with itself after cutting it. Friction on the surface of the wing means this isn't quite going to happen, but that's the idea.
Again, this assumes the air is already connected to the air around it in the same way cheese is. You can't lift a layer of air and have it connected to the air it used to be connected to. Likewise, you don't have turbulence in cheese. There's a significant difference between solids and fluids.