I've been using Mangrove Jack's M2 with great results. I don't know if it is the same strain as you mentioned but I have heard it is. Maybe someone can chime in who knows.
MJ M2 has been my go to for 3 or 4 years and I love it. It produces a clean cider and the "appleness" isn't stripped away like other yeasts.
I made a quick search but It doesn't seems to be the same yeast.
M02 Mangrove Jack :
This cider yeast is a high ester-producing strain, imparting wonderful flavour depth, revealing the full fruit potential of the juice. Ciders fermented using this strain are exceptionally crisp, flavoursome and refreshing in taste. This highly robust yeast has good fructose assimilation and is capable of fermenting under challenging conditions and over a wide temperature range.
M2 Lallemand Enoferm :
Enoferm M2™ was isolated in Stellenbosch, South Africa and is from the Massey University culture collection (New Zealand), Culture No. M182. Neutral to low aroma production and does not dominate varietal character.
A general purpose yeast for both red and white wines. In white wines it can contribute significant mouthfeel, not attributed to glycerol production. R&D benchmarking showed that, Enoferm M2™ had a moderate production of succinic acid. However, winery feedback has revealed that it can, under certain conditions (currently unknown), produce high levels of succinic acid.
Sadly, tt seems to be nearly impossible to buy M2 from Lallemand in Central Europe.
FWIW, I already tryed M02 MJ but it was dry as hell and not very good. Crazy to see how different things can turn out depending of the people and the apples.