I've made plenty each, with and without it. I prefer with (but at half dose.)
If you are going low and slow, which is preferable with cider, wild yeasts really have an opportunity to cause funky flavors and smells. Furthermore, the sulfited product will have a longer shelf life after complete.
However, the campden does have a slight flavor of its own, distinguishable to some. So you can get by with a half dose which still seems to do a good job at helping produce a predictable cider with minimal effects to flavor.
You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.
And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.