112° very likely killed off all of your mesophilic bacteria, leaving you with nothing to bring the pH down. (Did you check the pH as you were cheddaring it?)
Unfortunately, I have no idea what the possible outcome of trying to age this might be. Dead bacteria do leave enzymes behind that continue to develop flavor, but enough heat can destroy enzymes; I don't know what that heat point might be for mesophilic bacterial enzymes. More concerning is that part of what keeps cheese preserved is the lowered pH. This also contributes to taste, but it is part of what makes cheese safe to eat 2 or 3 or 10 or 36 months later.
Others with more experience may have more and better information to offer, but in the meantime, one option is to go ahead and use up the cheese immediately. I read a post recently that talked about making a lot of lasagna in the first months of learning how to make cheese - meaning that the lasagna was a way to use up the failures.
