Animal Rennet or Vegetable Rennet?

I learnt today, from experience artesian cheese makers, that animal rennet really is the better option. In fact not just animal rennet, but the animal from which the milk came (not the exact animal that would be a tad challenging), but rather if you’re using Ewe’s milk then you really want to be using Ewe’s rennet. Apparently it causes the milk to set better and results in a less acidic cheese. Anyone else any views on this?