I agree that all of those would be pretty decent subs. I also think Jarlsberg, which is pretty easy to find, might work, as well, depending o what you are making.
I think I would go with asiago -- personal preference.
I would choose a cheese based on consistency and taste. I think you could probably use any semi-firm cheese that melts well (not soft like brie and not stringy like mozarella), even a cheddar or jack.