by cold fermented ale yeast, do you mean to ferment using a regular strain like 1056 at the lower range of its tolerance? Or something like a Kolsch yeast
Kolsch would be a good example. (I'm mid-boil on a batch right now actually)
Others would be some of the dry yeasts, Nottingham, Cooper's, etc.. They all work well down below standard ale temperatures, particularly the ranges listed on liquid yeasts, and they stay pretty neutral/clean at those ranges. Using lager yeast and temps would probably be best, but that's my time restrained way of getting around it. It's not perfect, but it gets you pretty close.