Colder temperatures will allow for a slower fermentation process. Most people will tell you that a slow fermentation process is better, but really so long as the cider ferments to the point you want...who cares if it's slow or fast? Besides, I'm not sure you'll even notice much difference in fermenting speed with a 15 degree spread.
The main concern, is at what temperature can you sustain a constant ferment? If your house is in the low 70's then it'll be more trouble than it's worth to try and keep it in the 60's. If you have a lagering cellar or a fridge that you brew lagers in, then you might as well use it right? Right!
By the way, I'm sure you will find ciders very rewarding.