Kudos on finding a source for fresh milk.
That's all I've used, so can't give comparisons, but from what I've read of other members here, there is a difference that might take time to get used to. I guess what I'm trying to say is that I wouldn't start out with a huge batch of cheese for your first raw milk experience.
I started out with liquid calf rennet but was very discouraged when it got weak after just six months (we can't know how old that vat was that it came from though). I then found a great deal on Junket rennet (Walmart wasn't going to carry it anymore, so they sold all their stock for 75 cents a box and I bought them all). It took some adjustment, but I was able to make cheeses of all sorts very successfully with it.
When that ran low, I decided to try powdered calf rennet from TheCheesemaker.com. It is stored in the freezer and doesn't have the problem of losing strength. For a five gallon batch of cheese, I just use 1/8 teaspoon dissolved in 1/4 cup of cool water. As liquid and tablet rennets need to be dissolved in water anyway I don't find it to be any more troublesome.
Keep us posted on your results with raw milk.