Honestly.... when it comes to cider, just about any yeast will do. Ale yeast, cider yeast, mead yeast... it's all good. They'll give different body and flavors, but it's not nearly the broad range of flavors from what you get in beer. Examples: Use a Belgian or Trappist yeast in a cider? Or a hefeweizen yeast? It tastes like regular cider! Where's the clove and banana?! Sorry, you will NOT get any crazy unusual flavors from these yeasts when fermenting cider! Reason is, the chemical constituents of cider are way different and far simpler than for beer. They'll all get the job done, but the spectrum in flavor differences for cider, in my experience, is far narrower than for beer.
In other words, if you have a pack of yeast laying around, no matter which type, and you want to make a cider.... go for it. It will turn out great. Almost an absolute guarantee.
But do ferment low and slow. That really does make a difference. And even ale yeasts can ferment cold. Try it. It works.