Many manufacturers sell ‘cider yeast’ but over the last few years more and more home cider makers are switching to ale yeasts instead. The results are said to be a deeper richer taste, although nobody I know has split tested their cider so the apples may be the reason for different taste.
I switched from ‘cider yeast’ to ‘champagne’ yeast for my cider following a trip to Brittany in France where a local maker swore by it.
I pitched in the yeast at the normal time and the fermentation was a little more vigourous than I was used to. The cider was excellent, but because champagne yeast survives longer in higher alcohol concentrations there was a wine like aspect and I suspect a far higher than usual alcohol content.
When trying ale yeast myself I have been very pleased with the result but as I didn’t split test the brew, I don’t know if the yeast was the deciding factor there either.
One brewer I know does use bread yeast but that really is not good and his cider is an acquired taste to say the least.
So, pay your money and take your choice. Whichever yeast you choose (as long as it isn’t bread yeast) I’m sure you will do just fine.