Rennet is standardised, so all the different kinds of rennet (liquid or tablet) work in the same way to set milk.
Liquid rennet is the easiest to work with because you can measure it very precisely. However, tablets will keep better under more adverse conditions and are shelf stable as well as more readily available.
Note: Some of the more complex proteins in vegetable rennet may have a slightly bitter taste after 6 months of cheese ageing. This will only happen if you are adding extra rennet.