Basically any non-grainy apple (no red or golden delicious) will work.
Exact blends are often jealously guarded by their makers.

You want a good mix of acidity and sugar....depending on how you want
to drink the final product will determine what you use for apples as
well. For a sweet cider you will want to use more acidic apples.....or
if you want ot let it go through a malolactic fermentation you can use
the mopre acidic apples as well.

Sorry I could not give you specific examples.....I usually just get
cider and cheat at the sugar and acidity by using additions.