Using only traditional methods there are several "new" Swedish varieties, Aroma, Frida and Saga that are very nice - and especially Saga is absolutely fantastic - On par or better that international varieties Jazz, Pink Lady and Honeycrisp.
Some of the more traditional varieties are also sold more and for a longer period because of the improved storage, even though that I think they have a shorter storage window.
The real good ones, like Berlepsch, are hard to find here, though, unless you travel to a plantation.
Any other Apple variety just feels not nearly as juice and regularly too sweet for my taste - especially when you want to use them for baking.
But the thing is that apples the size for eating are all tetraploid mutants, but meiosis does not guarantee that the pollinated flower receives 2 full sets of genes from both parents. So you get a lot of giant grab apples which are okay for cider or a pectin source for making jam but that’s about it. Most of the modern crosses are coming from one or two ag universities running giant breeding programs.
They say that you need about a thousand (or was it 10,000?) saplings to yield one interesting specimen. Mark Shepard has a sort of yolo mentality here does wild crosse and grows what he can, which is only in the hundreds, and culls any trees that struggle, because he doesn’t want to throw good time after bad. And sells his surplus for root stock. His thought is that if enough farmers do it then one of them will win the lottery. He likes to diversify and hedge his bets.
Ambrosia apples appear to be a spontaneous cross of grandchildren of Golden and Red delicious apples.