“Why don’t lopes have their deep musky flavor and melt in your mouth any more? (Facepalm).”
You can probably get that flavor with Heirloom melons. As usual, hybridizing makes things more sturdy, disease resistant and ship-able, but you lose flavor in the process.
Ellendra will have some melon recommendations for you, I’ll bet!
Beau is in charge of melons around here - he can usually produce a few good ones. Sometimes. Maybe. LOL!
I’ll admit that cantaloupes aren’t really my specialty, but there are a few varieties I know of that should give you that old-fashioned flavor.
“Amish Melon” is one that has been grown by an Amish community for decades, and was picked up by the Seed Savers Exchange.
“Petit Gris de Rennes” is a Charentais-type melon that is touted by several melon experts as being the one with the best flavor. It also grows quickly and tolerates cooler climates better than some.
“Haogen” is a very productive variety, with a taste like honey and a very creamy texture.
I hope those at least give you a place to start. I’m sure there are a lot more out there, but try several and choose the one you like best.